I have understood the benefits of drinking red raspberry leaf tea during pregnancy for quite some time, however I have been unable to find a recipe that I can actually consume on a daily basis….until now. My pregnancy tea consists of a mixture of 2 parts red raspberry leaf tea, 1 part alfalfa, 1 part nettles and (in the 1st trimester or while morning sickness is an issue) 1 part peppermint. I buy my herbs in bulk and make my own loose leaf tea mixture for my iced infusion.
Red Raspberry Leaf: filled with essential minerals and vitamins like magnesium, potassium, phosphorus, vitamin C, E, A and B complex. It also contains easily assimilated calcium and iron. Known to strengthen pelvic and uterine muscles aiding in labor, delivery and recovery. RRL is amazing for overall uterine health before, during and after pregnancy and even during menopause.
Alfalfa: rich in vitamins and minerals including iron, calcium, magnesium, phosphorus, sulfur, chlorine, sodium, potassium, silicon, and trace elements. It has 8 essential amino acids and the highest chlorophyll content of any plant. Alfalfa help aids in relieving morning sickness, prevents anemia and hemmorhaging. Alfalfa also contains a very important vitamin – Vitamin K, which helps with blood clotting needed for mama & baby after birth.
Nettles: rich in chlorophyll, a significant source of vitamins A, D, C, B, and K, bio-available minerals, including huge amounts of calcium, magnesium silicon, and potassium chloride; protein, and dietary fiber. Increases the efficiency of liver and kidney function and also helps prevent varicose veins and hemorrhoids, eases leg cramps and backache, reduces the incidence of hemorrhage after birth, and increases the richness and amount of breast milk.
Peppermint: helpful for alleviating symptoms of heartburn. It is also good for all digestive problems, expels stomach & colon gas, promotes relaxation, cleanses & tones the body and it can be used to treat headaches. NOTE: omit this herb from your postpartum brew if you plan to breastfeed as peppermint has been known to impair milk production.
I prefer to drink my tea iced, especially during the summer, however I’m not crazy about the flavor of the RRL so it has made it difficult for me to drink the recommended amount daily. After a bit of experimentation I found that adding some organic sweetener (raw sugar, honey, stevia, etc) and a splash of fruit juice made for a delicious drink that I have no problem drinking. Here is my process, however I encourage you to experiment with different flavors to find the perfect mixture for you.
24oz mason jars
Loose leaf pregnancy tea mixture
Flavored tea bags (I like Celestial Seasonings Raspberry Zinger)
Organic sweetener of choice (avoid agave during pregnancy)
Cranberry juice (or other fruit juice of your choice)
1. In your mason jar, add 24 oz of warm purified water with 1/4C of the Pregnancy Tea
mixture and the contents of 1 flavored tea bag.
2. Add desired amount of sweetener: raw sugar, honey, brown rice syrup. (DO NOT use agave as it is counterindicated for pregnancy).
3. Cap and shake vigorously and place in the refridgerator overnight.
4. Remove from the refridgerator, shake and then strain off the loose tea.
5. Add a splash of cranberry or other fruit juice to your tea and serve chilled over ice.
You can experiment with all sorts of add-ins and flavorings for your tea. I have also been adding a Tbsp or so of dried elderberries to each of my jars recently for an immunity boost and a little flavor. I generally make 3 or 4 jars of tea in advance that way they are ready for me in the fridge when I need them.
In healthy, low risk pregnancies it’s safe to drink this tea in all three trimesters. Some start drinking it at the very beginning, while others believe it is best to wait until the second trimester. Recommended consumption is 12-24oz daily during the 2nd trimester and 24-48oz daily in the 3rd trimester.
Did you drink pregnancy tea during any of your pregnancies? What recipes did you use?