Pregnancy Tea

Have I told you much about my previous four pregnancies? I think I have mentioned that my first was born when we were vegans on a nearly all-raw diet. Rainbow weighed 5 pounds 5 ounces at birth.

We switched to a mostly Weston Price Diet next... and Spiderman weighed 7 pounds 7 ounces. At that time, I really thought I could get all the nutrients I needed from diet alone. He was born by Cesarean, which I don't think was related at all to my mention of diet and lack of supplements. He was a double footling breech, and that has nothing to do with nutrition.

I took Baby Me Now vitamins by Solaray with Witzy. She was born a healthy 8 pounds 8 ounces. Later, I saw my prenatal vitamins on a list of supplements contaminated with lead. Yikes!

Tickle was my first Shaklee baby. She was my easiest pregnancy by far and maybe my easiest delivery (except for Rainbow who was almost too small to notice and was delivered in just two hours). Tickle was by far my quickest recovery. She weighed nearly nine pounds.

Both Tickle and Witzy were VBACs. After my c/sec with Spiderman, I read mounds of information on the safety and risks of VBACs. Once I decided to attempt a VBAC, I wanted to give myself the very best chance I could to deliver without uterine rupture.

In my reading, I found information stating that Red Raspberry Leaf Tea would increase the integrity of the uterine muscle and give the womb a durability that could possibly lower risk of uterine rupture. I added this tea to my daily routine in hopes it would do just that.

I can't definitively point to the factors that lead to my VBAC successes (I am thankful to God), but I do think that this tea has been helpful during my last two pregnancies, deliveries and recoveries. It is a remarkable health drink for any pregnant woman, whether attempting a VBAC or not.

The ingredients of my pregnancy tea are:

• 3 Tbsp. Red Raspberry Leaf, which strengthens the uterus, prevents hemorrhaging, and even curbs nausea
• 1 Tbsp. Alfalfa, which is rich in Vitamin K, loaded with minerals, aids in detoxification and also curbs nausea
• 1/2 Tbsp. Nettle, which aids in detoxification, helps with water retention and prevents UTIs
• 1 Tbsp. Peppermint, mostly for flavor but also for digestion and nausea
• (optional) 2 Tbsp. Green Tea, which is a gentle pick-me-up, also rich in antioxidants
  

*Note: I am just mentioning a few of the benefits of these herbs. Click the name of each to see a more lengthy description of what these herbs are known to do.*

I usually drink my pregnancy tea iced because I am always hot when I am pregnant! I make a gallon at a time. Here's how:

1. Boil two quarts of water in a pot.
2. Take the water off the burner.
3. Pour in the herbs listed above.
4. Let steep for about ten minutes.
5. Then strain the leafy stuff out as you pour it into a gallon sized pitcher.
6. While it is hot, add 1/2 to 1 tsp. of raw local honey per cup of tea.
7. Then pour in two quarts of cool water.
8. Serve over ice.
9. Keep in the fridge.

If you want to make just a cup of hot tea, keep the combination of herbs listed above mixed together in a glass jar. When you make each cup of tea, use 1-2 tsp. of the dry herbs in a tea ball. Pour boiling water over the tea ball and let steep for 5 minutes.

If you add green tea, which I frequently do, you'll want to keep it separate from the rest of the herbs. I use a tea ball and put in two tablespoons of green tea leaves. I let that steep in the pot with the loose herbs, but pull the tea ball out after 2-3 minutes so that I don't get that bitter green tea bite. Then I just let the loose herbs continue to steep until I strain it into the pitcher.