I have been making a pitcher of the tea my midwife gave me the recipe for. They really emphasize its importance as a way to ensure that nutritional gaps are filled. This one is really refreshing as iced tea. I boil a pot of water, add two fistfuls of the mix and let it steep. Strain into a pitcher and chill overnight. It's great! I got all of the ingredients by the pound via Frontier Wholesale (my mom's group runs a coop for free shipping) and 8 pounds of tea (wow -- a lot!) was less than $50. I'll definitely have enough for the rest of my pregnancy and will probably have some to share with friends after I'm finished with it. Here is the recipe:
* 2 parts red raspberry leaf (uterine tonic, rich in vitamin C, easily absorbed calcium & iron)
* 2 parts nettle leaf (has almost every vitamin and mineral needed for human health, especially supports kidneys)
* 1 part dandelion root and leaf (rich in potassium, sodium, calcium, phosphorus, iron and Vitamin A, especially supports liver)
* 1 part alfalfa (protein, vitamins – esp. vitamin K & minerals, digestive enzymes)
* 1 part oatstraw (rich in calcium & magnesium)
* 1/2 part rose hips (vitamin C)
* 1/4 part spearmint leaf and/or 1/4 part chamomile (mainly for flavor, but chamomile eases digestion, promotes relaxation and prevents constipation)
* You can buy the organic dried herbs from the health food store. Mix the herbs together and store in an airtight glass container.
* To make tea, put a handful of herbs in a glass quart jar (or a few handfuls in a gallon jar), fill with boiling water and cover. Let it steep for many hours then strain out the herbs and store the tea in the refrigerator.
* Drink tea liberally all day (try for at least 4 cups), hot or cold (you can mix it with juice if you like). If you heat it, do it on the stove, not in the microwave.
* During the last trimester of pregnancy, increase the alfalfa to 2 parts.
* For the first month or two postpartum, add 1 part fenugreek seeds to the mix.