Magic Bullets....For Colds, Bugs & Flu

I've done a lot of research over the years on garlic - but it's not that I want to mention. It's the fact that I have taken oodles of garlic in one form or another to cure any infection, inflammation, upset, issue, problem or what have you....

I love this stuff!

This week the cold I had ended up moving into my sinuses and staying put. Of course for the first couple of days or so, I was so busy with Solstice and Christmas preparations that I was in a bit of denial about it all.

Then on my third day of feeling tired and headachy I knew I had to do something because it was now an infection in my sinuses. So, what does a Medical Intuitive do with a sinus infection? Mostly, I keep going, I did not change my Yoga habit or my holiday cheer (eating lots!) although I did alter the types of exercise I was doing.

And since I have long been steering clear of any type of medication or antibiotic (because I know these don't work and are the scourge of the earth, doing far more harm then good) - my medicine is always herbs, food, exercise, fresh air and rest when needed. 

With this is mind. I add raw garlic to the mix - over the years I have found it easiest to get it into me in guacamole on small crackers. And I have been known to take up to 28 cloves in a single day (tooth abscess) but usually 5 to 7 will do the trick.

My method is simple, take the garlic (must be raw, crushed, allowed to stand for 10 minutes) a few cloves (this week about 7 each day) and blend these into the guacamole. Eat this throughout the day (until I am tired of it!) and then sleep.

Within a few hours of starting this 'medicine' - my head starts to clear, and I feel better. But, I don't stop yet because 72 hours are key for the first round. Once I have done the first 72 hours then I take a break of a day or two and go right back for another 72 hours of garlic.

What I have found over the years (I have taken only garlic for everything from a uterine infection to kidney infection) is that the garlic has an intelligence of it's own. It has been shown to target the site of inflammation directly and starts working immediately.

Garlic is also a herb with powerful anti bacterial, anti viral and anti fungal properties. Yet, because it is a food your body treats it like that and it only goes after the 'problem' while not disturbing your internal balance of beneficial bacteria.

To accompany this I also increase and find ways to put more herbs in my diet - I might make a tea with lemon balm and this past week I added elderberry to the turkey stuffing, sage, thyme, rosemary, and fresh parsley to nearly everything....breads, rices, meats, fish and so forth. 

Each of these herbs (and foods) boost immune function and support the work of the body during the inflammatory process. 

There is always a better, safer and healthier way to heal your body while removing the source of the inflammation - instead of pushing it into the tissues (which is what modern medicine is known to do). Like any other dark energy (energy vampire), you want to draw it up and out while rendering it harmless in the process and there is not one thing that does this better then garlic.

April

Garlic Guacamole 

Herbs for Cooking & Healing

Herbs are one of my favorite foods and of course the only medicine I choose to use for myself and my family. I grow most of my own medicinal as well as kitchen herbs here in my garden in West Cork. Thankfully they are very hardy (basically weeds!) and can take the rain and lack of sunshine better then then the rest of us. 

If you are not yet using an abundance of herbs for your cooking, you don't know what you are missing, they are perhaps the most valuable source of vitamins and minerals from the earth. Herbs contain some of the highest amounts of vitamin C (rose hips), iron (parsley, sea vegetables, raspberry leaf etc) and most other nutrients that we need on a daily basis. There is always a good reason to include herbs in your cooking, tea and salads.

Growing herbs for your food and cooking is also quite easy, especially the more common ones such as thyme, rosemary, basil, sage, coriander, parsley and many others. If you don't have a garden, no problem, they will grow in pots in a sheltered location - ready for use, for a good few months of the year.

This time of year (harvest or Lughnasadh in Ireland) is when I start to gather my herbs and dry them for teas and use in the coming winter months. They are easily dried hanging in small bunches or even spread out on newspaper near a dry warm fire. Often I do both - mostly because it is so wet these days - I hang the herbs to dry for 24 hours and then spread them out to finish drying near the fire or other source of heat.

Herbs drying on a rack

Once dry (make sure they are thoroughly dried) they can be crumbled or placed into jars and paper bags to keep for later use. I have a good few that I would use for colds, coughs and general winter bugs throughout the year to keep us all healthy. However, many of these herbs are also fabulous in the kitchen meals...

Using herbs in cooking, salads and as part of larger meals is something that many of us have forgotten and moved away from, to our own detriment. Herbs adjust, heal, uplift, re-balance and otherwise work with the body intelligence as the best doctor humans will ever know and still manage to taste great!

When adding herbs to your cooking more is often better, the taste and added flavour is outstanding. While there is a herb or two for nearly every dish we tend to skimp when using them fresh from the garden.

The best practice is to use far more then just a taste - for example, 1 tablespoon of chopped fresh parsley is nice, however try adding 1 or 2 cups of this herb right from the garden to any pot of soup or stew - the transformation is magical! The flavours mix and mingle with the other foods leaving you with a meal that is refreshing and alive with sensation.

One of my favorite salads is something that is made up from the garden - fresh picked herbs such as basil, parsley, spring onion, mint, rocket, cress, chives - chopped up into a green salad, tossed with oil and balsamic vinegar then sprinkled with crumbled feta cheese. Imagine the flavour and the goodness in that bowl!!

I will have to get a picture the next time I make it (perhaps tomorrow for the harvest festival)

Back soon,

April

Borage tea and drying borage from the garden - flowers can be used in salads fresh, or leaves in tea for heart health and courage!