Title: General Formulas for a Healthy Pregnancy
Categories: Info
Yield: 5 Formulas

PREGNANCY TEA
3	pt	Red raspberry leaf
2	pt	Nettle
1	pt	Alfalfa leaf
4	pt	Peppermint and/or spearmint
3	pt	Lemon balm
2	pt	Squaw vine
		A pinch of stevia to sweeten
CALCIUM-PLUS TEA
2	pt	Oatstraw
1	pt	Alfalfa
2	pt	Nettle
1/2	pt	Horsetail
IRON-PLUS-CALCIUM TINCTURE
3	pt	Nettle
2	pt	Yellow dock root
1	pt	Watercress
2	pt	Spirulina
1	pt	Kelp
1	pt	Lamb's quarter
		80-100 proof alcohol
GENTLE RELAXATION TEA
3	pt	Lemon balm
1	pt	Passion flower
2	pt	Oatstraw
3	pt	Chamomile
1/4	pt	Valerian
HIGH-ENERGY TEA
3	pt	Peppermint
1	pt	Squaw vine
1	pt	Ginkgo
1	pt	Gota kola
1	pt	Raspberry leaf
1/2	pt	Ginger

These formulas are some of my favorite herb tonics to use during pregnancy. They can be adjusted to make the flavors more appealing to individual tastes. In general, you should make a quart of tea at a time, store it in a thermos or quart jar (or in the fridge), and drink it throughout the day.

Each of the teas is made the same way (this is not always true, so always check!). Use 4-6 tablespoons of herb mixture per quart of water. Place herbs in cold water and bring to a simmer over low heat. Immediately remove from the heat. Keeping the pot covered, let mixture infuse for twenty minutes of longer. Strain and drink throughout the day.

The tincture is made as follows:

Chop your herbs finely. It's always best to use fresh herbs in a tincture, because they are more powerful than dried herbs. However, high- quality dried herbs will work also. Place them in a clean, dry jar.

Pour the alcohol over the herbs. Completely cover the herbs and then add an additional two or three inches of liquid. The herbs need to be totally submersed. The extra liquid allows room for the herbs to swell as they soak up the liquid. If they do swell and emerge above the liquid, just add more alcohol. Cover with a tight-fitting lid.

Place the jar(s) in a warm, dark place and let the herbs and liquid soak (macerate) for 4-6 weeks. You should shake your jars regularly, even daily, to keep the herbs from packing down on the bottom.

At the end of the maceration time, strain the herbs out. A large stainless-steel strainer lined with fine cheesecloth or muslin, or even a potato ricer lined with fine cheesecloth works well. After straining, use the cloth to wring out every drop of herbal essence. Reserve the liquid, which is now a strong potent tincture, and compost the herbs. Rebottle and label.

Store your finished tincture in a cool, dark closet and/or in dark amber bottles. A pint is usually a sufficient amount for any tincture, as they go a LONG way...don't go overboard! You can purchase small one- or two- ounce dropper bottles from your pharmacy or a natural food store. Keep some tincture in it for easy use. You can store the remainder in larger jars.

Dosage of this tincture is ¬ teaspoon (30-40 drops) three times daily. If you don't want to take an alcoholic tincture, simply boil a bit of water and drop the dose into the just-boiled water. Let stand 5 minutes or so and the alcohol will evaporate. (You can also do this with a just-made cup of hot herbal tea.)

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