Morning Sickness Tea


ginger

 

I’ve heard so many pregnant women moan about morning sickness. Nobody likes to be queasy, but for some reason the human body seems to think nausea and barfing first thing in the morning is an excellent way to begin baby making. Everyone complains about the bouts of morning sickness, and despite being a never-pregnant woman, I can only imagine the feel of rolling out of bed and immediately needing to retch to the porcelain goddess.
I wish I had this recipe back when I was in high school, because in my junior and senior year I was surrounded by little bitty bodies with big round bellies. I was one of the first ‘pregnancy pact’ generations, and most of the girls had no clue how to handle the first hour nausea other than raising their hand and asking the teacher for a hall pass so they go could ralph.

The thing is, a lot of nausea remedies and nausea teas are ridiculously simple, and can be tweaked to create a thousand other beverages and recipes. One of my favorite nausea teas can be converted into a syrup to take by the teaspoonful, or a concentrate to add to soda water and make the best ginger ale you’ve ever had.
Now, I suppose the way this is brewed makes it more of an infusion than a tea, but with minor tweaks to the process, the pour-water-over-things-and-let-steep system can still be followed. If you’d prefer to do so (for simplicity or for lack of a saucepan), grind up your ginger root, or chop very fine.
Morning Sickness Ginger Root Tea
2 inches fresh ginger root, cut into 1/4“ coins
4c. water.
-Bring water to a boil and add in coins of ginger. Turn down to a simmer and let steep for 10 minutes. Fish out your ginger coins and discard (though you could certainly use them for one for brew, if you’d like)
-Sweeten with sugar or honey, and add a squeeze of lemon juice. Sip hot, as an iced version of this drink doesn’t assist with nausea.
Despite this recipe not having any actual ‘tea;, the ginger is bright and pungent. This can be steeped for ages until you have a very pungent liquid, and boiled until reduced by half, or even 3/4. Add in come honey to taste, and add two tablespoons of the reduction to an 8 oz glass filled with ice, and pour in soda water for a delicately sweet, fresh ginger ale.