Simple Healthful Herbs And Healing Foods For Your Children

One of our past guests had just become a new grandmother and she asked my opinion on raw living foods for children and if children could eat herbs when they were sick. That is why I am writing this article  — because she asked me to help her and because I thought some of our other past guests and readers could benefit from how I answered her questions.

Keeping our children healthy is our primary purpose as parents and grandparents.  The living foods lifestyle is the strongest health foundation you can give your child, yet there are times when parents must consider additional modalities when helping their children through an illness.  It’s my hope that you will never have to use any of the following herbs or concoctions, but if you do, keep in mind herbs can interact with other herbs, supplements and/or medications. For these reasons, you should only give herbs to a child when under the supervision of a health care practitioner. So if you do want to use these time-tested protocols, please consult your healthcare provider for diagnosis and medical advice before giving them to your children.

The following list of symptoms and the herbs and concoctions used to address them is by no means meant to be a comprehensive listing and only reflects some of the protocols I am personally aware of.  If you have found other simple protocols please feel free to add them to the comments.  I would love to hear from you.

Blessings,

Bobby

Herbs and Protocols

Colic:  When your child cries for extended periods (1-2 hours), pulls its legs up to the belly, or extends its legs out and will not calm down they may be experiencing colic.  Mild, yet effective herbal teas made from Anise, Catnip, Caraway or Fennel and Peppermint have been used by mothers to soothe their children’s colic.

Colds: When your child is suffering from a cold you also suffer.  All of these herbs and concoctions will really help your child when they are fighting a cold. Your first line of defense should be used early and often. Echinacea is a great all round herb which provides immune support and may help protect your child from viral and bacterial infections.   I also like Anise as it will help with breaking up the mucus and make it easier for your child to breath and get mucus out of his/her body.  You may also want to make a Chamomile tea, infused with peppermint, licorice and lemon balm. This concoction will help calm your child’s cough and works as an expectorant. If your child is older you may want to talk to your health care provider about Mullen tea.

Constipation:  Good hydration is the most effective way to relieve constipation and this is easy to achieve when your child is getting plenty of pure water along with raw fruits and vegetables which contain large amounts of water. Also, a blend of Chamomile and Marigold teas will help prevent constipation, while gently helping your little one’s bowels to move.  Two other good herbs are aloe and Sienna both possesses laxative action and act on your child’s large intestine to stimulate peristalsis.

Cough: When your child coughs it is a sign that his/her body is attempting to an inflamed (croup- dry cough) or mucus congested airway (wet cough).  All of the herbal remedies I’m sharing with you will decrease inflammation, reduce mucus production and have a soothing relaxing effect that quickly helps stop the coughing.   Warm herbal tea with licorice, honey (only give honey to children who are at least 1 year old) and a little lemon juice is excellent for helping ease the tickle that sets off a cough.  Children of all ages who have coughs benefit from running a humidifier with eucalyptus oil in the water as it will break up mucus and soothe your child’s coughing reflex.  Make sure the humidifier is out of your child’s reach, or use a cold humidifier.  Also, if your child is over 1 year old give them a spoonful of honey with a little lemon mixed in before they go to bed as this will help alleviate soreness.  There are many wonderful natural herbal cough syrups that you can make or purchase.  Contact your health care for recipes and suggestions.  Don’t forget to keep checking your child’s temperature and to keep him/her hydrated.

Cradle Cap: Consists of dead skin cells which remain attached to your babies head. These dead skin cells block your baby’s pores and mix with body oils.  Cradle Cap usually appears within the first days of your child’s life.  Your child will not usually experience itching or pain with Cradle Cap.  Before bedtime you can rinse your baby’s head with a simple warm mixture of  Calendula and Comfrey, then let the baby’s scalp air dry, then massage organic olive oil mixed with lavender and mullein into the scalp and leave it in overnight, wash it away with mild natural soap and water each morning. The Cradle Cap should disappear within a few days.  Seborrhea- is a form of Cradle Cap that has formed on other areas of the body.

Diaper Rash:  Is usually caused by a diaper containing urine/stool and the material of the diaper rubbing against the child’s skin.  The way to identify this type of rash is to look at the folds of the skin (which are more protected) if they are not red, you have diaper rash caused by simple irritation.   Most other diaper rashes are caused by yeast or bacterial infections. The yeast rash will show up bright red, often with small red pimples on the outer edges.  The bacterial rash will have fluid-filled pimples which look yellowish with some crusty areas.

Diarrhea: As your child begins to eat different combinations of foods the bowels sometime will react and your child may get diarrhea. To alleviate the discomfort associated with diarrhea, you may want to have your child eat fresh grated raw or lightly steamed carrots, mixed with equal parts applesauce (include the apple’s skin).  I also like raspberry and peppermint tea blended, as this concoction helps to stop cramping, calms diarrhea and will also help lower a fever.

Earache: If your child experiences regular earaches or earaches which last more than 12 hours be sure to contact your physician.  Usually, earaches accompany colds and coughs. If you are a smoker stop!  Smoke from cigarettes plays a major role in many children’s earaches.  Before giving your child herbs or medications, try sitting him/her up and placing a cool washcloth on the ear that is troubling them.  If your child is old enough to chew gum give him/her a piece of herbal chewing gum, as this can sometimes lower the pain. As long as your child’s eardrum is not punctured you may want to warm some olive oil and add a few drops of grapefruit seed extract along with a drop of garlic and tea tree oil. Place a piece of warm cotton in the ear and lay a warm, slightly damp cloth over the ear and begin a vaporizer that has eucalyptus oil in it. You may repeat putting on warm clothes until your child’s ear stops hurting.  Should your child’s earache not subside, you should contact your physician.

Teething: Children seeking comfort from the pain of teething can use lemon balm as a tea or can chew on a washcloth soaked in the tea.

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Always contact your physician if you have a question about your Childs health.  Do not give your child any type of medicine or herb without consulting the Childs physician.  The information contained in this article is for educational and entertainment purposes, and is not intended to diagnose, or treat any sickness, or disease.

Bobby, Loves Dr. Anns’ Better Than Tuna…

If You Like Tuna Fish – You Are Going To Love Dr. Ann’s/CHI’s Better Than Tuna Recipe…

4 Bunches Celery Hearts
1 Large Onion, Sweet
1/2 cup lemon juice
1 lb. Almonds, soaked
½ Cup Dill Weed, dry
2 tablespoons of dulse or kelp
1 tsp Celtic sea salt

Use a Champion Juicer with the blank attachment.
Alternate onion, celery & almonds through juicer.
Add remaining ingredients and mix well. Let set 30 min.

Note: If you do not have a Champion Juicer, then use a Food Processor process the almonds first and then everything else.

Serve on a bed of lettuce, then garnish with tomatoes and sprouts.

Robert (Bobby) Morgan, is the health and education director at Creative Health Institute in Union City Michigan. He is dedicated to help people overcome their illnesses. He specializes in diabetes turn-arounds.

Robert, it a certified natuopath  master herbalist and master raw food chef.  He travels throughout the United States and Europe teaching the raw living food lifestyle. His nickname is rawman walking.

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Better Tasting Energy Soup

Energy Soup – Your Way!

 Leafy Greens – Spinach, kale, swiss chard or any of your favorite leafy greens. Make sure to look for wild greens, as they have amazing nutritional properties.

 Raw Vegetables – zucchini, cucumber, asparagus, bell peppers, broccoli, or any other raw vegetable, adding at least 1-2 of them to the the greens. If you do not have a problem with night-shades try adding some tomatoes.

 Raw Fruits – Choose your favorite fruit. We love apples, pears and mangoes, but you can choose your favorite fruit to make your energy soup your own.. My standard is apples and I add only a single apple along with an inch of fresh ginger to make a pitcher of sweet energy soup.

 Flavor Enhancers – Dulse, kelp and other sea vegetables really being up the flavor of the soup and are an excellent source of minerals. Raw onions and garlic add delicious flavor to soup. Fresh ginger is always a favorite and when making a sweet soup,you may even want to add a touch of cinnamon or nutmeg to garnish your soup

 Fresh Herbs – Basil, oregano, Italian seasoning, or cilantro; experiment with your favorite herbs. You may want to use no more than two different herbs as you don’t want to make the soups flavor too complex.

 Fresh Lemon Juice – Lemon juice is extremely alkalizing to the body and adds a subtle tang to your soup.

 Nut & Seed & Avocado Cream – You can simply add the avocado to make the soup creamer. To increase the protein content of the soup experiment with seed and nut creams or just as some of your favorite nuts and seeds to the soup and blend in. My favorite is hemp.

 Unprocessed Sea Salt and Pepper – A little touch of sea salt will enhance the flavor of your soup. Go easy on the salt and use more duse or kelp as enhancers. Regular iodized table salt is heavily processed, so opt for sea salt instead. Crushed black pepper adds a nice addition, as does cayenne pepper if you like your soup spicy.

 Rejuvelac or Water. You need to add some liquid to get your soup to the consistency you like. How thick you want your soup is totally up to you. Here at CHI we always use rejuvelac as part of our soup base. Its amazing how wonderful it makes the soup taste, while making it I like a thick, creamy soup.

 Wishing everyone a great easter weekend. Love & Blessings, Bobby

Robert Morgan is the Health & Education Director for Creative Health Institute, in Union City Michigan. He specializes in Diabetes turn-arounds in less than 28 day. He is called the gruru of raw foods and has earned the nick name – ” rawman”.

CHI’S RAW CHIA SESAME CRACKERS

 

 

Chia seeds are a great source of omega 3’s and are a complete protein. Sesame seeds are a top source for calcium.

Minutes to Prepare: 15

Number of Servings: 100 crackers

Ingredients

5 Cups pure water – you will use this to soak the Chia seeds.
11/2 Cups Chia seeds
2 medium carrots -grated
2 medium celery stalks- chopped
2 medium tomatoes
½  medium white onion
3  medium cloves garlic
2 tbl spoons olive oil
2 tsp basil
2 tsp cumin

¼ cup of sesame seeds – sprinkle on the tops of the crackers as you put them in the dehydrator
1 tbl spoons Celtic sea salt – sprinkle on the top of the crackers as you put them in the dehydrator

Directions

  • Soak Chia seeds in 5 cups water for 10 minutes.
  • Pour off excess water and save seeds to stir into cracker batter.
  • Place all other (EXCEPT FOR CHIA SEEDS, SESAME SEEDS AND SALT) ingredients into your food processor.
  •  Process until you have a smooth paste.
  • Place the batter into a large bowl and stir in soaked Chia seeds.
  • Spread the batter on to dehydrator sheets, sprinkle on salt and sesame seeds.
  • Score batter into cracker squares with a pizza cutter, spatula or knife.
  • Turn you dehydrator up to the highest temp until the wetness is off the outside of the crackers. Then lower to 105 degrees leaving the cracker to dehydrate for 12 -15 hours turn them over and dehydrate until crispy.

Patty’s Living Celery Dill Soup: # 4 In CHI’s 20 Elegant Raw Soups

 

Serves 12 to 14

Ingredients:

  • 3 Organic English Cucumbers
  • 4 Bunches Organic Celery
  • 10 Organic Roma Tomatoes
  • 10 Cloves Garlic
  • 1/2 Cup Soaked Almonds
  • 2 1/2 Cups Purified Water
  • 3 Organic Avocados
  • 1/4 Cup Coconut Aminos
  • 1 Cup Alfalfa Sprouts
  • 1 1/2 tsp Dill
  • 1/2 tsp Mustard Powder
  • (Optional) Pinch of Himalayan Sea Salt and Dill for garnish with Celery leaf.

Directions:

  1. Juice cucumbers, celery, tomatoes and  garlic. Set aside in very large bowl.
  2. Blend almonds and water; strain pulp in nut milk bag and pour into large bowl with vegetable juice. Whisk.
  3. Ladle 4 cups of juice/milk mixture into high-speed blender and add sprouts, 1 1/2 of avocados, mustard and dill. Blend at high speed until smooth.
  4. Set aside another four cups of juice/ milk mixture.
  5. Empty blended mixture (with avocados and spices) into large bowl of juice/milk mixture.
  6.  Pour second batch of juice/milk mixture into blender. Add remaining 1 1/2 avocado. Blend at high speed until smooth.
  7. Pour blended juice/milk/avocado mixture back into large bowl.
  8. Whisk vigorously until blended well.
  9. Ladle six cups of soup mixture back into blender and blend at high speed.
  10. Pour blended mixture back into main bowl.
  11. Repeat steps 8, 9 and 10 until soup is very smooth and completely blended.
  12. You may enjoy this delicious raw living soup at room temperature, warm it in your high-speed blender by blending it on high speed for about five minutes (my favorite option), or set it in the dehydrator at 105 degrees for two hours before serving. If you dehydrate it, be sure to whisk it again before serving as the juice mixture will separate from the milk mixture as the soup sets.
  13. When you serve it, sprinkle it with dill and a celery leaf and, if you are willing to stray from Ann Wigmore’s strict raw living food guidelines, a pinch of Himalayan sea salt (the salt contains about 80 minerals so I consider it healthy in small amounts).

Note from Patty: This is the first soup I have created that fits within Ann Wigmore’s Raw Living Foods guidelines. I love that it tastes so gourmet and delicious and yet is something I could serve to Ann Wigmore if she were still alive and dropped by my house for dinner this evening. The flavours are extremely subtle and yet delicious. I absolutely LOVE this soup and so does CHI Director Bobby Morgan who ate several bowls of it before it was even warmed. Bobby said the soup is “an award winner” and that he could actually feel the healing energy and vibration from the soup as he ate it. I hope you enjoy this amazing soup as much as we do.

Also, I want to let you know that the process of developing 20 raw gourmet soups has been extremely rewarding so far. If you are trying to develop expertise as a raw chef, I highly suggest you consider sticking to one item (soups, salad dressings, granola, chips, crackers, cookies, etc…) and attempting to develop 10 to 20 variations on the theme. The process is very rewarding and you will find yourself thinking about your project at odd moments and developing more and more creative ideas. I think I have worked on creative projects for many years in this manner, finding that I am more creative by imposing a set of boundaries on myself for a time. I believe this idea came to me when I took drawing classes with renown sculpture David Barr many years ago. Barr, who has work in the Smithsonian Institute, told me his life as an artist expanded greatly during a period of years when he limited his sculpture pallet to black and white. Since then I have often seen the wisdom in establishing guidelines for creative projects.

The Other Soups in this Series are:

Best EVer Mushroom Soup

Indian Coconut Carrot Soup

Red Pepper Walnut Soup

Love and blessings…. Patty

Patty and Gigi’s Red Pepper Walnut Soup: #3 of CHI’s 20 Elegant Raw Soups

 We hope you enjoy this delicious soup Patty and Gigi created last week in the Creative Health Institute kitchen after forgetting to put walnuts in the granola we were making. We noticed the nuts still soaking on the counter and decided to create a soup around them. This is what we came up with. It is a favorite soup of several CHI interns and we hope you will enjoy it as well. For the first two soups in this 20 soups series, just visit these links: Soup # 1 ; Soup # 2.

Serves 6 to 8

Ingredients:

  • 3 Cups Walnuts (soaked six hours)
  • 6 Cups Purified Water
  • 2 Large Red Peppers, chopped
  • 1/3 Red Onion, chopped
  • 1/3 Cup Nutritional Yeast
  • 1/3 Cup Coconut Nectar
  • 1 1/2 tsp. Himalayan Sea Salt
  • 4 Cloves Garlic, chopped

Directions:

    • Liquefy walnuts and water in high-speed blender into nut milk.
    • Pour half of milk into large glass or stainless steel bowl.
    • Add remaining ingredients.
    • Liquefy
    • Dehydrate for three hours.
    • Serve and enjoy!