Three herbs that can be used as supplements to help give mama and baby the nutrition that they need.
Red raspberry strengthens the walls of the uterus & reproductive system, builds blood, counteracts nausea, & enriches the milk you will produce when your baby is born.
Alfalfa is a superfood. Lots of vitamins & minerals. Specifically, it has high iron & calcium that pregnant women need. It also has a high vitamin K content, which clots blood & prevents hemorrhage; not to mention all the enzymes it has that enable foods to be assimilated.
Comfrey promotes healing & has lots of protein. It’s the only plant that has B12 which is needed for regeneration of red blood cells; especially important for vegetarians.
Drink 1 or 2 green drinks a day to get the vitamins and enzymes you need. Green drinks contain chlorophyll which has been found to strengthen and thicken cell walls reducing the chance of infections and colds. Taken daily during pregnancy, mineral utilization will increase and afterbirth contractions should be reduced or even eliminated.
Add a few raw washed leaves to fresh, frozen, or canned pineapple juice and liquefy ingredients in a blender. Can be strained but is more nutritious if not. Other juices (frozen or bottled) or even water can be used but pineapple juice has enzymes that help digest food.
Leaves to use: fresh comfrey & red raspberry are best but any deep green leafy vegetable will work.
If you’re not using comfrey & red raspberry in your green drink, then use them and alfalfa, in tea form.
Boil 1 quart of water. Add 2 tablespoons red raspberry, 1 tablespoon comfrey, & 1 tablespoon alfalfa. Remove from heat & steep 20 min or longer. Drink a quart daily. You can quadruple the recipe & keep it in the frig to drink cold and not have to make as often.
You can omit the alfalfa from the tea if the flavor is unpleasant and take tablets instead. Take 4-5 daily, unless you are anemic or have hemorrhaged with a previous birth then take 10-12 daily.
Information in this post is taken from “A Guide To Motherhood” by Katherine Tarr.