Pregnancy Tea

The following is an excerpt by Ashley from our Heritage Sourcebook...

I drank this tea throughout all three of my pregnancies, sweetened with a little stevia. Red raspberry (Rubus idaeus) is the pregnancy herb. It is a uterine tonic, improves blood supply, and prevents postpartum hemorrhage. Alfalfa (Medicago sativa) is a blood builder and is full of nutrients. Nettle (Urtica dioica) is extremely nutritious, and is helpful for anemia as well as thyroid deficiency. Oats (Avena sativa) are also nutritious, and are used to treat insomnia and nervous system irritation
from exhaustion or stress. I add rose petals to surround the mama-to-be with love. This is a great tea to drink from the second trimester on, all the way until the end of breastfeeding.

Please prepare...

1 part red raspberry leaf
1⁄4 part alfalfa
1 part nettle
1⁄2 part milky oat tops
Handful of rose petals

1. Combine the red raspberry leaves, alfalfa, nettle, oats, and rose
petals.
2. To use, add 1 to 2 teaspoons to a tea infuser, french press, or
heatproof glass pitcher. Pour 8 ounces of just-boiled water over
the herbs and cover.
3. Let steep for a couple of minutes, strain, and then sweeten
if desired.