When you’re pregnant, you need excellent nutrition. We’ve talked about this several times! But it’s always good to get an extra boost. Pregnancy tea can help provide some additional nutrients. Make no mistake, it isn’t a substitute for an excellent diet, but it is a great addition. There are many different versions of pregnancy tea (including some you can buy commercially; Yogi and Traditional Medicinals make it), but making your own is cheaper, and I think, healthier.
Ideally, you should drink a quart of pregnancy tea everyday. Sip it throughout the day to help stay hydrated.
Here is my general recipe:
- Red Raspberry Leaf
- Red Clover
- Nettle Leaf
Mix them all together. You can use equal proportions or weight one or another more heavily. You can read about each herb in my post on herbs that support pregnancy. Talk to your doctor or midwife for more details on which to use and how.
To make tea, put about 1/4 c. of herbs in a quart-sized glass jar. Pour boiling water over the herbs and put a lid on it. Leave it overnight. In the morning, strain it and mix with a little raw honey, fruit juice, or drink it plain. You could also add lemon, or a little spearmint (herb) to change the flavor. I happen to like it plain.
This tea supports general female functions, like easing PMS symptoms and promoting milk production, so this tea is something that all women should drink! (I’ve already started.)
Why not alfalfa? Well, although it’s high in vitamin K and can reduce your risk of hemorrhage in delivery, it can also potentially cause blood clots in high doses and lupus-like symptoms. Some say it is dangerous for pregnant women; others say it is beneficial. I think it is safer to skip it. If you are at risk for hemorrhage or have low vitamin K levels, it may be wise to add it to your blend in smaller amounts during the third trimester. Ask your doctor or midwife if this is the case for you. I wouldn’t recommend it for daily use, though.
Do you drink pregnancy tea? What’s in your blend, and how do you like yours?