Using Red Raspberry Tea for Pregnancy & Postpartum {Red Raspberry Leaf Tea Recipe}

Today we continue our series–”After Baby Comes: Postpartum Recovery Tips & Blessings for New Moms.” I’m blessed to have a full line-up of very talented guest posters, so I can recovery and enjoy my new sweet baby! Today, Paula is educating us about the benefits of red raspberry leaf tea in both pregnancy and the postpartum season! Please pay her site a visit!

Guest Post by Paula of Whole Intentions

I wouldn’t say I have high pain tolerance. In fact, I kinda shy away from anything that might cause pain or imminent death – like really tall buildings. In the past, there wasn’t much I could say about each of my deliveries except that they hurt a whole lot – and boy was I glad when it was over!

And while you have those tiny toes to distract you soon afterward, there’s always the after pains to bring you out of your baby-kissed delirium and back to the present.

A series of life-changing events over several years – a stillborn baby, Lymes disease, food allergies, and candida – lead our family to learn about alternative medicine, whole foods, and herbs. I didn’t realize the impact that would have on the ‘pregnant me’ until I was expecting our sixth baby.

A friend told me about a simple herb once used to ease labor pain: red raspberry leaves. My thought? Bring it on. I read every blog, article, and forum I could find and was amazed at the encouraging testimonials.

I found that red raspberry leaves:
• strengthen and tone the wall of the uterus (and the entire female reproductive system)
• decrease profuse menstrual flow
• help relieve cramps
• support the adrenal glands during menopause

I started drinking it cold, like iced tea, and couldn’t get enough. To save on cost I ordered ½ lb. bags of Mama’s Red Raspberry Brew, a delicious mix of red raspberry leaves and other beneficial herbs, from The Bulk Herb Store. I started drinking 2 cups a day at the beginning of my 2nd trimester. When I hit the third trimester I was drinking 32-48 oz. a day and eventually drank it by the quart.

How did it affect my delivery?

The Braxton Hicks which typically started around 5 months began at 37 weeks. My labor – from when I ‘thought’ it might be the real thing to the actual delivery of our daughter, lasted just over 5 hours.

What surprised me the most is that after nearly 5 hours of labor, my contractions were hardly worse than the ones that made us go into the hospital, ‘just in case’. In fact, I was disappointed they were so light – I wanted to get the show on the road!

Finally the contractions became strong enough that I asked to sit in the bathtub. However, that seemed to make them intensify, so suddenly that I decided to get out and walk. (Our hospital didn’t allow birthing in the tub.)

I barely made it to the bed where she was born about 3 minutes later. My labor lasted a total of 5 1/2 hours. I was amazed at how the contractions stayed ‘do-able’ for so long – and then the last 10 minutes went amazingly fast (I pushed three times).

I won’t lie and say the tea made the after pains non-existent, but I certainly noticed a difference. By the third day the pains were nearly gone and my husband couldn’t stop commenting on my energy.

So how do you make this wonder elixir? Glad you asked. . .

Red Raspberry Leaf Tea

8 parts red raspberry leaves
3 parts alfalfa
3 parts peppermint (if you’re nursing, replace this with fenugreek as peppermint can decrease your milk supply)
2 parts nettles

Directions:
1. Combine herbs and store in air tight jar or container.

2. To make hot tea, pour boiling water over 1-2 teaspoons of the tea mix. Let it steep for about 5 min. Remove the leaves and sweeten with stevia or another natural sweetener.

3. To make a gallon of cold tea (my favorite), pour about 4 cups of water over ½ c. of leaves and let steep for about 4 hours.

We do this step by pouring water into our coffee maker (there are no coffee grounds or filter in it). Then we put the leaves inside our coffee pot. When we turn the coffee maker on, the water comes out hot and fills up the pot. We let the leaves steep until the water has cooled to room temperature and then we strain them out.

4. Sweeten with stevia or another natural sweetener and fill the gallon the rest of the way with water. This is great on a hot day!

I hope you give Red Raspberry Tea a try. Me? I’ll never leave home without it!

 

Paula Miller is a child of God, wife to Travis, homeschooling mom of five, Christian children’s author, lover of coconut oil, and Lilla Rose consultant. She and her family live on a small hobby farm in the Midwest. Several years of family health problems led her to learn about whole foods, candida, food allergies, and healthy alternatives to modern medicine. She chats about whole food, whole living, and whole faith on her blog, Whole Intentions. You can also find her on Facebook and Twitter.

 

photo credit: freedigitalphotos.net

Come check out our other “After Baby Comes: Postpartum Recovery Tips & Blessings for New Moms” posts all month long!

• Bless a Friend with Freezer Meals
• 5 Ways to Beat Postpartum Depression, Naturally
• Top 10 Reasons to Use Your Crock Pot
• Exiting the Darkness of Postpartum Depression
• Making a New Mama Basket

I’m linking up with: The Better Mom, Growing Home, Deep Roots at Home, Time-Warp Wife, Raising Homemakers, Women Living Well, Fellowship Friday, Simple Lives Thursday, Monday Mania , The Prairie Homestead, Frugally Sustainable, Kelly the Kitchen Kop,  Pennywise Platter, Fight Back Friday, Comfy in the Kitchen

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*Disclaimer: Neither Paula nor I are healthcare professionals. This blog is for entertainment purposes only. Please consult your trusted healthcare professional before taking any actions concerning your health.*