Pumpkin Maple Baked Oatmeal

Good morning my friends!

Would you all like to start off your day with a slice of warm, spiced pumpkin oatmeal bake topped with large scoop of butter and drizzled with maple syrup?

My family loves a good baked oatmeal. It's a frugal, hearty & nourishing way to start off our day... plus, the leftovers make great snacks, warm & cold.

Baked oatmeal is awesome for making my mornings easy, especially on busy days or when I need a little extra sleep.

I am sharing this yummy Pumpkin Maple Baked Oatmeal over at The Nourishing Gourmet. 

If Pumpkin Maple doesn't sound appealing to you... how about trying Spiced Cranberry Apple or Strawberry Pineapple. These two, along with Pumpkin Maple, are our favorites!

Have a wonderful week and enjoy your slice of Maple Pumpkin oatmeal bake!

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A Thanksgiving Breakfast: Spiced Cranberry Apple Baked Oatmeal

What could be better on Thanksgiving morning than your standard pancake or waffle breakfast?

A nourishing baked oatmeal with fall spices, tangy cranberries, sweet apples and crunchy walnuts… oh yum!

To make it truly nourishing… I soak the rolled oats for about 24 hours and use nuts that have been soaked & dehydrated. When everything is properly prepared, not only does it taste delicious, but my tummy won’t feel like a brick is sitting there after eating my share.

We love the beautiful fall flavors in this oatmeal bake and I have to say this is our favorite “stateside” baked oatmeal… while the Strawberry Pineapple is our favorite Honduran baked oatmeal.  :o)

Enjoy it topped with lots of butter & pure maple syrup or raw honey! I also think some breakfast sausage & cheesy scrambled eggs will make a delicious brunch if you decide to have a late breakfast.

Spiced Cranberry Apple Baked Oatmeal

• 4 cups regular rolled oats
• 1/3 cup whey, raw apple cider vinegar, lemon juice or sourdough starter
• 6 cups water

Combine oats, choice of acid and water in a big bowl. Cover and let it soak overnight (if using sourdough) or up to 24 hours (using whey, vinegar or lemon juice).

NOTE: I usually use sourdough starter to soak my oatmeal overnight. I learned from my friend, Wardeh, at GNOWGFLINS that sourdough starter improves the effectiveness of soaking by adding phytase to reduce phytic acid and organisms to accomplish an overnight soaking effectively. Don't worry, it won't be sour as long as you drain and lightly rinse the oats in the morning!

• 1/3 cup lightly melted butter, coconut oil or olive oil
• 1 1/2 cups coconut milk or whole milk
• 4 eggs
• 1/2 - 3/4 cup rapadura or palm sugar
• 2 tsp vanilla extract
• 1 Tbsp cinnamon
• 2 tsp ginger
• 1 tsp nutmeg
• 1/2 tsp cloves
• 3/4 tsp sea salt
• 2 cups chopped cranberries, fresh or frozen
• 1 apple, diced
• 1 cup walnuts (optional)

Morning arrives: preheat the oven to 375 F. Grease a 9x13 baking dish. Drain the oats through a fine sieve. Gently rinse and allow to drain while mixing together other ingredients.

In a large mixing bowl, mix together butter, milk, eggs, sweetener, vanilla, spices and sea salt. Add in cranberries, apple, walnuts and oats. Mix it all together gently, yet well.

Pour oatmeal mixture into a greased 9x13 baking dish. Smooth out the top. Bake for 45 minutes to 1 hour. It should be golden brown when done. Insert a knife or toothpick, it should come out clean when the baked oatmeal is done.

Take baked oatmeal out of the oven and set it on a cooking rack. Let it cool for about 10-15 minutes to set before cutting into bars.

Store leftovers in the fridge, but you can leave it out for a day.

Oatmeal bake makes a weekly appearance at our house… usually every Monday morning because it makes great leftovers throughout the week for snacks or a quick breakfast on the go.

I typically use whatever we have on hand (spices, fruits & nuts)… what are your favorite combinations? Please share below!

Shared at Simple Lives Thursday, Real Food Wednesday, Monday Mania, Fight Back Friday, Allergy Free Wednesdays, Frugal Days, Whole Food Wednesday, Not Just A Housewife, Chef In Training

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Naturally Sweetened Cranberry-Oatmeal Crumble Bars

Wow, time is flying by and it is almost time for my family to go back to Honduras. We've been so blessed during our time here, but we are ready to be back in our home & routine  :o)

There are many things l enjoy while being in the states during the late summer and early fall... catching up with family & friends, eating ripe tomatoes picked fresh out of the garden, apples coming into season, nice long conversations with my hubby while on the road, exploring new things with my kids, enjoying the amazing variety of pumpkin & squash, watching the leaves change colors and baking yummy desserts with cranberries, apples & pumpkin.

Which brings me to my Cranberry-Oatmeal Crumble Bars...

While we were on the road back in September I saw that my friend, Diana from Spain in Iowa, posted some yummy looking Oatmeal Jam Bars that are much like my crumble bars. 

Inspired by her recipe, I changed the sweetener in my crumble bars from raw sugar (rapadura/sucanat) to honey and pure maple syrup. I must say I will never use raw sugar again! I just love how the raw honey & maple syrup blended nicely with the oats, flour & fruit... bringing out the natural sweetness of the oats and complimenting the flavor of the fruit.

These crumble bars are simple & quick to make... which makes them a fantastic "last-minute" dessert for any occasion! Over the years I've made them with blueberries, rhubarb (which is actually a veggie), cherries, raspberries, blackberries, strawberries, apples, mangoes... here I am using cranberries for the first time and love it!

The vibrate red color and wonderful tangy flavors will sure be a hit at any potluck or Thanksgiving meal!

 Naturally Sweetened Cranberry-Oatmeal Crumble Bars

Crust & Crumble:

2 cups whole white wheat flour

2 cups rolled oats

3/4 cup butter and/or coconut oil, melted

1/3 cup raw honey

1/4 cup maple syrup

1 tsp vanilla

1/2 tsp cinnamon

1/2 tsp sea salt

1/2 tsp baking soda

Preheat oven to 350F and butter a 9x13 baking pan.

In a large bowl, mix together flour, oats, cinnamon, salt and baking soda. Add in the butter and/or coconut oil, honey, maple syrup & vanilla. mix together until well combined. Scoop about half or more into the prepared baking pan and press the mixture down firmly. Set aside the rest for the crumble topping.

Cranberry Filling:

4 cups cranberries, fresh or frozen

1/3 - 1/2 cup raw honey (can add more if you want it sweeter)

2 Tbsp arrowroot powder or non-gmo cornstarch

heavy pinch of sea salt

In a medium pot, pour in honey, arrowroot powder and salt. Stir until combined. Add in cranberries and turn heat on medium low. Mix together the honey and cranberries until well coated. Cook for 2-3 minutes and turn off heat. Spread cranberries over the crust and sprinkle evenly the remaining mixture over the cranberries.

Bake for 25-30 minutes. The top should be golden brown when done. Allow it to cool for 10 minutes (if you can wait that long!) and enjoy with some fresh whipped cream or ice cream.

These bars can be kept at room-temp in a sealed container for up to a week... not that they will last that long anyway! Enjoy  :o)

I would love to find a way to properly prepare the grains by soaking or using sourdough somehow. I bet using sprouted flour would work great!

Any thoughts on how to make these beautiful bars even more nutritious? What fruits would you use to make these crumble bars?

Shared at Simple Lives Thursday & Real Food Wednesday

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Pregnancy Notes: 7 Superfoods for Mama & Baby

My goal in writing this post is not to make you become obsessed with eating all the right foods for a perfect pregnancy diet, but to understand the importance of doing your best to eat wisely and with a purpose... to nourish and build the new little life growing inside of you, which needs plenty of minerals and vitamins to get the job done well.

I also want to let you know that there is no "one size fits all" system here when it comes to nutrition for pre-conception, pregnancy and nursing. Every mama is different and needs to be willing to listen to what her body needs, not what everybody else says she needs. Of course, there is a balance in asking for help and knowing what you need.

After my first was born, a friend showed me the Weston A. Price Foundation's diet recommendation for pregnant & nursing mamas. Which I've applied during my 2nd, 3rd and now 4th pregnancy. I do not follow their plan 100%, but look at it as general guidelines. These recommendations are very helpful but every mama has individual needs... I like how Shannon over at Nourishing Days said it on her post about her pregnancy diet last year.

So for me, drinking fresh milk and eating lots of eggs & veggies & fats (butter, coconut oil, etc.) has been what I need for this pregnancy. But you might need more meat and seafood to get what you need for your pregnancy. Make sense?

Preparing Your Body For Conception
To start off, I wanted to encourage those who are not pregnant yet or in between babies to consider the importance of nourishing your bodies now to clean it up and build up nutrient stores for the future baby.

When I first introduced My Pregnancy Notes Series... I wrote how it is vital to prepare your body to make a new life before conception, not after. With most pregnant mamas, what we eats becomes a very common topic... what we are craving, can't get enough of, can't stand to eat and/or can't keep down. Unfortunately, it is not common to talk about what we should be eating to prepare our bodies for a baby to move in for 9 months, right? Most will try to start eating better after they become pregnant, but that should start before the baby moves in.

To learn more about how you can start preparing, I want to refer you to a great post written by Donielle of Naturally Knocked Up. This is her specialty and what her blog is all about... fertility and preparing for conception. You can even purchase her book "Naturally Knocked Up" to have all her information from her fertility classes in your hands!

My diet was nowhere near what it is now when I was pregnant with my first baby. I didn't start becoming aware of what I ate and eating healthier until after I found out I was pregnant. If I were to go back in time, knowing what I know now, I would've started preparing my body long before I became pregnant. My first pregnancy started me on the road to educating myself on what a wholesome diet really should be and I saw the difference during my second & third pregnancy (and now fourth!).

What You Need for Each Trimester
Here's an overview of what nutrients are vital through all 3 trimesters for you and your growing baby:

• First Trimester - At the beginning stages, Vitamins A & D are needed for proper organ development. These can be found in butter, eggs and seafood.
• Second Trimester - During this time calcium & protein are vital for good bone and muscle development. Great sources of these nutrients are fish, poultry, meat, milk, cheese and eggs.
• Third Trimester - This final stage is so important because this is where brain development is happening. Omega-3 fats are vital and the best source is fish, but if you can't get fish or afford it, then get some good cod liver oil to supplement instead.

7 Superfoods For Mama & Baby

Not only is eating before conception important for building nutrient stores for your future baby, but continuing to eat well during pregnancy & nursing is even more important! Even though a rich variety in our diet is essential to make sure that we get plenty of different nutrients, there are several foods that every pregnant mama should be eat. Of course, every mama is different and some can't eat these superfoods due to allergies. Its all about doing your best to find out what your body & baby needs!

Superfood #1: Eggs

Eggs are an amazing food source during pregnancy and nursing! Rich in protein, Vitamins B, A, E, D & K, calcium, iron, phosphorus, zinc, folic acid, minerals, essential fatty acids and more... these little round things are powerhouses (if interested, read this good post on the nutritional facts)!! To get all those nutritions, make sure you buy eggs from a good, trusted source where chickens are able to free-range, fed a wholesome diet and well taken-cared of.

Eggs should always be eaten whole... it is the yolk that contains the most nutrients. Did you know that the yolk itself is not a baby chick? Yeah, the yolk is what feeds the chick has it grows inside the egg. So, eating those golden yolks is good for your growing baby too! Simply add extra yolks into your scrambled eggs/omelets. I love to add raw egg yolks in smoothies & ice cream for higher nutritions, just make sure that they are from a good source! There are so many ways to eat raw egg yolks and actually enjoy it!

Superfood #2: Bone Broths

Did you know that bone broth is a powerful digestive aid and the richest source of minerals you can get? I believe every mama should be taking in homemade bone broth as much as possible while pregnant and nursing. The long & slow simmering of bones & meat brings forth easy to absorb minerals such as calcium, magnesium, phosphorus, silicon, sulphur and trace minerals as well as chondroitin sulphates and glucosamine from the cartilage & tendons (excellent for arthritis and joint pain). Along with its mineral content, the gelatin-rich broth helps digestion and extremely beneficial for those with allergies, food sensitivities and/or impaired digestion (ex: leaky gut). It is also a great source of calcium for those who can't tolerate diary! To learn more, read this great article: Broth is Beautiful.

It is fairly easy to make your own broth. I have not wrote a post on making it, but I will bring you to my friend's blog... Diana from Spain in Iowa. She wrote a good simple post on making your own chicken & beef broth a couple years back.

Superfood #3: Organ Meats

Yes, the other parts of the animal... like liver, heart, etc... is extremely nutritious for mama and baby! Organ meats are very rich in fat-soluable Vitamins A & D, antioxidants, essential fatty acids and a variety of macro & trace minerals. They are also an excellent source of high quality protein, usable form of iron (very important for mamas while pregnant!), contains all the B Vitamins in abundance (including B12 & folic acid) and rich in trace elements such as copper, zinc and chromium.

If you are worried about taking in too much Vitamin A... there are two great articles I highly recommend reading: Vitamin A for Fetal Development & Vitamin A Saga. They will help you better understand the whole Vitamin A confusion! It is only recommended to eat organ meats from grass-fed animals. Organ meats from animals raised conventionally (primarily processed feed) will have accumulated toxins from pesticides, hormones and antibiotics. 

Superfood #4: Fish

Rich in Omega-3 fats and important DHA for brain & eyes development... it should consumed when possible during pregnancy. The good fats help with proper hormone balance along with giving a healthy dose of Vitamins A & D and protein. Yet, it is a food that most are discouraged from eating because of toxins found within the fish.

To lessen your exposure to toxins, buy fish that are smaller (such as anchovies, sardines, salmon and other small fish) and wild caught. Canned Wild Alaskan Salmon is a good alternative for those who don't have access to fresh fish (like me!) or you can buy online from Vital Choice. For those who aren't big fans of eating fish... supplementing with high quality cod liver oil is a must, check out my post on Whole Food Supplements.

Superfood #5: Cultured/Fermented Foods (Probiotics)

I wrote about the importance of probiotics on my post about Whole Food Supplements. To add on to that, I want to explain a little more about how a mama's gut health will affect her baby for life. Consuming lots of cultured/fermented foods during before & during pregnancy will offer your baby good digestive health, ability to absorb nutrients and stronger immune system for life. The probiotics in cultured foods are also vital for the mama to insure a proper balance of bacteria within her body before birthing. If mama doesn't have enough good bacteria in her body to fight off unwanted yeasts & bacteria, she & her baby will develop all kinds of health issues... eczema, yeast infections, thrush, mastitis, fatigue and severe diaper rashes caused by yeast overgrowth in the body. Probiotics can also help keep GBS (group b strep) under control, which is important for those who are planning to have a hospital birth because they require mamas who have been tested positive to have antibiotics.

You can supplement high quality probiotics (read more here), but it is always best to get as much as you can from food sources too... homemade yogurt, milk kefir, coconut kefir, water kefir, kombucha (only if you were drinking it before you were pregnant, best not to start your first drink while pregnant as it can have a slight detoxing effect on the body) and lacto-fermented foods like cortido, ginger carrots, bean paste and Chilero.

Superfood #6: Beef

High in iron, protein, B Vitamins and omega-3 fats... grass-fed beef is great for the pregnant mama and baby! I want to highlight the importance of getting iron through this food source because iron helps to carry oxygen to the lungs as well as move blood through the body. Did you know that a pregnant mama's blood volume increases about 50%? The increased blood flow nourishes the placenta, which is vital for the baby's growth. That's why it is important that you get plenty of iron through beef or organs. You could take supplements, but they are harder for the body to digest and utilized.

When buying beef... grass-fed is your best option. Conventionally raised beef cows are fed high amounts of grain, which is not their normal diet, therefore subjected to high doses of antibiotics and various hormones to help them along. These antibiotics will effect your gut health and the hormones can mess with your own hormones, which are delicate to begin with. That's why buying grass-fed beef is important for the long-term health of you and your baby!

Superfood #7: Raw Milk
The topic of raw, unpasteurized milk & cheese tends to trigger some interesting responses from people. I have been drinking fresh (I like to call it that better than 'raw') dairy since Naomi was born (6 years now!) and have not had a problem with it. In fact, both my hubby and I are lactose-intolerant... which means pasteurized diary is a no-no for us.

Did you know that fresh milk is a complete food? Yes, it is a great source of Vitamins A, B, B12, C & D, calcium, iron, zinc, iodine, all 22 essential amino acids, healthy fat, good carbohydrates and over 60 fully intact & functional enzymes. This kind of fresh milk simply does not need pasteurization because it is basically perfect the way it is! Clean, free-range & grass-fed cows or goats produce milk that have higher nutritional value than factory milk (even organic factory milk!). Those who are allergic or lactose-intolerance (like myself) can enjoy fresh milk without risk of irritation or the embarrassment of stinky gas. It is full of healthy bacteria, enzymes & vitamins that are lacking in regular store-bought milk (organic or not). The calcium found in fresh milk is easier for your body to absorb and use to build strong bones needed for your growing baby! Pasteurization denatures the calcium and everything else, making it more difficult for your body to absorb and digest.

It is vital to know your source when buying fresh milk. Not all providers have the same standards. It is recommended that your get your milk directly from the farm, giving you the opportunity to see the cows, check out their health & environment and be able to ask the farmer what they feed their cows during the winter months when fresh grasses are not available. They should only be fed alfalfa, timothy grass or other pasture greens... not grain feeds as that can endanger their health.

I totally agree that pasteurization is necessary for commercial milk production because at most places, cows are not properly cared for. They are commonly fed GMO soy-based feed high in protein, which they are not designed by nature to digest. As a result of poor diet and often unclean living conditions, these cows are given antibiotic treatments to keep them from getting sick. But antibiotics are known to lower milk production, so they are given growth hormones to help produce enough milk to keep the farm profitable. Does that sound like healthy milk to you? Plus, the life span of a commercially raised cow is 4 years while a naturally, grass-fed raised cow is 12-14 years!

Doing Your Best

I'm sure some of you are feeling overwhelmed because maybe you can't do everything that is recommended for a healthy pregnancy diet because of financial reasons or lack of resources. 

In my circumstances (being a missionary in Central America), I do my best to eat a wholesome diet of whole raw dairy products, probiotic food (homemade kefir, lacto-ferments, etc.), bone broths, fresh veggies & fruits, decent meat and very little sugar along with taking my whole food supplements.

My diet is not perfect or very close to my ideal. I do not have access to organic veggies or fruits unless I grow them myself, which I am in the process of doing with expanding our gardens. I do not have the option getting clean, antibiotic-free meat unless I raise them myself (one day!). Thankfully we have free range chickens that give us lots of delicious, healthy eggs and a milking doe giving me over 1 quart of fresh milk daily!

I do my best with what I have for me and my family. The same should be for you and your family.

I’ve learned that it is better to make the best of the situation rather than stressing out over what I don’t or can’t have. Stress will do more damage than good! I am glad to say that I’ve found peace in that and trusting in the Lord to help keep us healthy. In the end, it is really HIM who is in complete control of my health, not what I do or don't eat! Do the best you can with the food you have and supplements you can take. Leave the rest in God's hands.

What do you believe is a "superfood" for you? What did you eat most when pregnant & nursing?

Linked up at Simple Lives Thursday

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Easy Mango Blackberry Swirl Ice Cream Pie {nut, dairy & grain-free crust!}

That is a piece of sunshine.

Perfect for the dreary, cloudy, rainy day that we had on Father's Day.

I asked my wonderful Man what he would like me to make for him on Father's Day. He asked if an ice cream pie was possible.


Hmm.


Never made one before, but didn't think it would be impossible.


I did a search on google and came across this recipe (it was first on the list) from the famous Pioneer Woman. Her recipe was the springboard for me to make my own truly homemade version.


I made possible...


A delicious & easy toasted coconut meringue crust. Homemade tangy & fragrant mango frozen kefir (recipe in my ice cream ebook!). And freshly picked & sweetened blackberry sauce.

It was so easy to make and so so so good! My girls are begging me to make more ice cream pies. I think I will do this more often... sure puts a fun twist on having homemade ice cream!

Jon wanted a fruity ice cream and I had a perfectly ripe mango sitting in my fruit bowl along with a mason jar full of fresh kefir. The mango had a wonderful floral smell that always gets my mouth watering and the kids screaming for a bite. Heavenly.


While I was thinking about how to make the meringue crust that should pair up perfectly with mango frozen kefir... I thought coconut flakes, then took it a step further and toasted the flakes in my toaster oven. It smelled so good. Perfect.


I love how I could use the egg whites to make the meringue crust and whip in those rich egg yolks into the fruity mixture to give the homemade mango frozen kefir a nourishing boost. Nothing is wasted!


Next, I knew I needed to add some color to the ice cream. Pioneer woman made her boring looking ice cream pie look eye-appealing with that homemade caramel sauce. Well, the girls and I picked fresh blackberries that morning. Yesss... luscious, blood red blackberry sauce. Couldn't keep my fingers out of the pot while it was simmering. Yummy.

Easy Mango Blackberry Swirl Ice Cream Pie

{diary-free options and nut & grain-free crust}

Crust:

1/3 cup egg whites (about 3 eggs)

1/3 tsp sea salt

1/3 cup raw sugar, rapadura or coconut sugar (you can use stevia, start with a few drops and taste)

1 1/2 cups coconut flakes, toasted

Preheat the oven to 350 F. Lightly rub coconut oil on a non-glass pie pan. Beat egg whites until frothy (I used my lovely KitchenAid mixture). Add your choice of sweetener and the sea salt. Beat on high until stiff. Fold in toasted coconut flakes. Spread the mixture over the bottom and sides as evenly as possible. Be sure to get up the sides well. Bake for 15 to 25 minutes and watch it towards the end to make sure the crust doesn't get too brown. When crust is golden brown, remove from the oven and allow the crust to cool completely.

Blackberry Sauce:

3 cups fresh or frozen blackberries

3-5 Tbsp rapadura, coconut sugar or raw honey (stevia can be used too)

1 Tbsp arrowroot powder

pinch of sea salt

Put everything in a blender and give it a whirl until smooth. Pour into a small pot and bring to a simmer over low medium heat. Simmer until it thickens slightly, about 5-10 minutes. Set it aside and allow it to cool. Stir a few times while it is cooling to prevent it from getting jelly-like.

Mango Frozen Kefir:

2 cups pureed mango

1 1/2 cups kefir (you can use regular coconut milk or coconut kefir for a dairy-free option!)

2-4 Tbsp raw honey, if needed

2 or 3 egg yolks (leftover over from the meringue pie)

pinch of sea salt

Put everything in a blender and let it whirl until smooth. Pour mixture into your ice cream machine maker and follow the maker's instructions. When done, scoop out about half the frozen kefir and spread evenly on the coconut meringue crust. Swirl some of the blackberry sauce on top. Spread the rest of the frozen kefir on top of the sauce and swirl in more blackberry sauce. Take care not to over mix it or it won't have that pretty swirling look when you cut the pie into pieces! Cover the beautiful ice cream pie with plastic wrap and foil. Put it in the coldest section of your freezer and freeze until very hard. 

Use the extra blackberry sauce to decorate the plate or simply drizzle it on top of the pie.

Note: I wasn't sure what the crust would be like, but I am happy to say that it was amazing. Just the right amount of sweetness & flavor. It didn't get soggy and held up well. Don't expect the crust to come out of the pie pan perfectly. It will stick a little (that's why I say to use some coconut oil on the pan), but the Pioneer Woman said it was normal and imperfection is permitted because the crust is so darn good! I have to agree  :o)

Ready for a luscious bite?!

linked up at Real Food Wednesday

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Pregnancy Notes: Super Happy Belly Tea {recipe}

I love drinking my pregnancy tea everyday!  I keep a pitcher of this wonderful stuff in the fridge ready to go whenever I need it and often have to make a double batch because my family loves to drink it too. The flavor is so delicious and lightly sweet that I rarely add honey or stevia when enjoying my quart for the day.

I did not drink any kind of pregnancy tea with my first baby, but was introduced to it to by my 2nd midwife when I was pregnant with Tabitha (my 2nd). She had her own pregnancy tea recipe and made it for all her mamas. I was hooked on it from my first drink and I loved how it made me feel!

So, when I became pregnant with Tobi (baby#3)... I knew I had to get that recipe from her and after doing more research, decided to add in 2 more herbs to create a more potent tea to improve overall health of myself and baby, thus the name "Super Happy Belly Tea" was born!

The Ingredients & Its Benefits

Below you will read all the amazing benefits these herbs provide to improve overall health for the mama and baby! Most midwives will say that it is better to drink this special tea instead of taking prenatal vitamins because our bodies absorb the nutrients from herbal teas more easily than from vitamins. However, I did both... but that is for another "note" post in the near future :)

Now, before you read on, I have to say this for legal reasons... consult your midwife or doctor about any changes you make to your diet while pregnant. Herbs can cause interactions with pharmaceutical drugs, and just because they are natural, does not mean they are safe for everyone. With that being said, the use of herbs in pregnancy has a long, safe record in human history!

• Red Raspberry Leaf: This herb is every pregnant mama's best herbal friend! It is the best single herb that we can take for total uterine health. There is a long list of vitamins, minerals, and nutrients that the uterus needs to work efficiently. Red Raspberry Leaf has basically all of them! It is 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. This mama's best friend increases fertility, tones the uterus, aids in easy birthing, restores the womb after birthing, helps prevent miscarriage, reduces morning sickness, soothes muscle/leg cramps and backache, and counters fatigue. This herb is not only great for mama and baby, but for the whole family... read more here!
• Nettle Leaf: You will find that nettle supplies amazing amounts of energy! It is 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. It prevents folic acid anemia and iron deficiency anemia, and is also a digestive aid, a strengthener to the lungs, an ally of the kidneys, and a restorative to the hair and skin. It has the ability to increase the efficiency of liver and kidney function, which very important during pregnancy. It also helps prevent varicose veins and hemorrhoids, eases leg cramps and backache, reduces the incidence of hemorrhage after birth, and increases the richness of breast milk.
• Red Clover Blossoms: This is a herb that you may encounter as not recommended for pregnancy. I expressed my concerns to my 2nd midwife and she referred me to this trusted informative article which states "The infusion [red clover blossoms] prevents and eases the constipation so common during pregnancy. It also strengthens the liver and improves appetite, especially when morning sickness is a problem. And it relieves anxiety." Red Clover, like alfalfa, contains chlorophyll and has been called by herbalists a “God given remedy”. These flowers are used in folk medicine as a cure for any cancerous lump or tumor and its alkaline qualities purify the blood. It is used to treat infertility and the generous amounts of minerals, proteins, antioxidants, and phytoestrogens in red clover restores health to the entire reproductive system (great for men too!). Red Clover is an excellent herbal source of calcium, chromium, magnesium, phosphorus, and potassium. Plus, it is valued for keeping breast milk rich and our breasts healthy!
• Alfalfa: Called the “king of plants”, this herb is supremely 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. Midwives often recommend Alfalfa instead of an iron supplement to help us mamas build red blood cells. Alfalfa also contains a little known, but very important, vitamin - Vitamin K, which helps with blood clotting needed for mama & baby after birth.
• Peppermint: Mostly used in this tea for its soothing flavor, Peppermint is also helpful for alleviating symptoms of heartburn so common among pregnant mamas. It is also good for all digestive problems, expels stomach & colon gas, promotes relaxation, cleanses & tones the body and it can be used instead of aspirin for headaches.
• Dandelion Leaf & Root: This amazing herb is one I decided to add into the mix to create a more potent pregnancy tea after reading this article and doing more research. Both the leaf and root of the Dandelion is very nourishing for the liver, which is critical during pregnancy. A lack of strong liver function is connected to morning sickness, hemorrhoids, constipation, heartburn, indigestion, lack of energy, headaches, and mood swings. Dandelion is rich in many nutrients, vitamins and minerals such as calcium, iron and vitamin A. This plant helps control blood pressure by reducing excess fluids in the body as well as by the presence of mannitol, a substance commonly prescribed in Europe for hypertension. Dandelion contains all the nutritive salts for the blood. It restores and balances the blood so anemia that is caused by deficiencies of these blood salts disappears. It also contains bitter compounds that enhance the efficiency of the body’s eliminative and detoxifying functions. These compounds help restore normal liver function, increase the production of digestive fluids and enzymes, particularly bile, increase the flow of urine and have a laxative effect... all very important functions that should be in good working order during pregnancy! Finally, this amazing weed enriches breast milk in nursing mothers.
• Oatstraw: Another herb I added into the mix, Oatstraw is an excellent herbal source of magnesium. Magnesium deficiency has been linked to menstrual disorders, irritability and poor calcium absorption. This herb has been used to treat hysteria, calcium deficiency, nervous disorders, urinary tract infections and osteoporosis. It is useful for bone building (vital for mama and baby) and is a nerve tonic.

Making the Tea Yourself
Wow, was all that amazing or what?! I'm sure you are ready to order all those herbs like I was after learning all that. I bought everything except the Red Clover Blossoms from the Bulk Herb Store. I love their prices, excellent customer services, fantastic quality and all the ingredients you need are organic! The Red Clover Blossoms I bought from Mountain Rose Herbs because it has primarily blossoms, while the Red Clover Tops at Bulk Herb has both blossoms and some leaves.

Another good thing to remember is that you don't need to wait until you are pregnant to start drinking this wonderful tea. Start drinking it now to heal and prepare your body! Plus, this is a great tea to share with your man and older children to increase overall health for the whole family.

If you decided to buy everything in bulk you can just mix what you need and have enough to last through your pregnancy and even through nursing. You will have extras of each herb, but they can be used for other things.

Second option is to simply mix everything together with only some herbs leftover, which is what I did. I made a HUGE batch of it about 2 years ago when pregnant with Tobi. I had so much leftover that I was able to give some away as gifts to other pregnant mamas... yeah, putting this tea in a dressed up jar made wonderful gifts!

Third option is to simply order Bulk Herb Store's already made pregnancy tea if making your own seems too much for you right now. Either way, you will still be getting important vitamins and minerals needed for a healthy pregnancy, labor, birth and postpartum health!

Super Happy Belly Tea

4 parts Red Raspberry Leaf
4 parts Nettle Leaf
3 parts Red Clover Blossoms
3 parts Alfalfa
2-3 parts Peppermint
1 part Dandelion Leaf (optional)
1 part Dandelion Root (optional)
1 part Oatstraw (optional)

Mix everything together in a large bowl or pot. Store in airtight containers or jars in a dark, cool place.

Hot tea: add 2-3 teaspoons of the premixed herbs to 1 cup of boiling water. Let it steep for up to 10 minutes, cover the mug. Strain and add raw honey or stevia to taste.

Cold tea: To make a pitcher of cold tea, add 10-12 teaspoons of the premixed herbs to 8 cups of boiling water. Let it sit for a while (30 minutes up to 4 hours for maximum absorption of the vitamins & minerals), strain and add raw honey or stevia if desired. Discard the used herbs, and put the tea in the refrigerator to drink over ice or it can be reheated.

Herbal ice cubes: Pour finished and cooled Super Happy Belly Tea into ice cube trays. Put in the freezer. Pop them out when frozen and put some in your quart of pregnancy tea for the day. I love this method because I can iced my tea using herbal ice cubes and it won't dilute the flavors!

My midwife said to drink at least a quart or more everyday and to drink it slowly throughout the day. That's hard to do when this tea is so good and I often drink more than a quart a day!

Also, it has been said that it is best to start drinking small amounts during your first trimester, then increase it to a quart by your second trimester and to drink it through the third trimester. If you have been drinking this tea before you became pregnant, don't stop drinking it! Simply decrease the amount to a half quart or so until you are in your 2nd trimester and increase it back up to a quart or more each day.

Hope you will enjoy this tea as much as I did!

Also, the links above are my affiliate links and I will earn a small commission if you decide to order the herbs through those links (no charge to you!). Thank you for reading this and supporting my family through your purchases!

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