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