I love drinking herbal teas and especially love drinking them during pregnancy. I am bewildered by the fact that herbs are not used more for general health since they can be a phenomenal source of much-needed nutrients and when prepared as a tea, the bioavailability of those nutrients is wonderful. I read a terrific article about this in a free newsletter and I will contact the author for permission to share it with you. For now, I’ll share the recipe I use particularly during pregnancy. I also like to serve this all winter to my family when there aren’t as many fresh fruits and veggies available. I greatly prefer it to vitamin/mineral supplements!
Pregnancy Nourishment Tea (but not just for pregnancy!)
From The Natural Pregnancy Book: Herbs, Nutrition and Other Holistic Choices By Aviva Jill Romm
2 parts red raspberry leaves
2 parts dried nettle
1 part dried oatstraw
1/2 part rose hips
1/2 part dried alfalfa
1/2 part red clover blossoms
1/4 – 1/2 part dried spearmint leaves
* A note on ‘parts’. Use any measurement you like (tablespoons, cups or ounces or grams), just be consistent throughout the recipe.
Combine in a nice big jar. To prepare, use about a 1/4 cup or so of somewhat packed leaves (I stuff a large tea-ball full) to a teapot of boiled water (about a quart or so). Steep for 20 mins to 2 hours. Serve plain or with a little honey (or, gulp, sugar like me) and a squeeze of lemon if you like. A great way to drink this tea in the summer is to prepare as above and then add an equal part of apple cider for a delicious, refreshing and highly-nutritious drink. My kids love it!
I like to try to follow the suggestion to drink 1 cup a day in my first trimester, 2 cups a day in my second and three cups a day in my third.