Field Guide to Pregnancy: Recipes for the First Trimester
Categories: Excerpt Food & Nutrition Health & Healing New Release
Every pregnancy has highs and lows, moments of bliss, and moments that are less than savory. As your body begins to go through the physical and emotional changes inherent to pregnancy, it might respond with new cravings or surprising aversions to old standby foods, or require some extra nutritional oomph. Caylie See, author of this fall’s The Field Guide to Pregnancy, is full of wisdom and expert advice. Here, she shares three recipes, each tailored specifically to the needs you might have in the first three months of your pregnancy.
- Beet greens
- Dandelion greens
- Swiss chard
- Pineapple chunks
- A small piece of chopped ginger root (optional)
- 1 tablespoon coconut oil
In addition to being very hydrating, this drink is rich in magnesium, fiber, and enzymes and is a good source of beneficial fats and oils. It’s also an efficient way to get a full spectrum of green veggies into your diet if you’re not inclined to be eating a pile of them every day. As you may recall, green is also the color that’s associated with the Liver system. So, boosting up on these greens means a boost to this whole system.
Put a handful of each or some (depending on availability and inclination) of the following veggies in a blender, with equal parts coconut water and coconut milk to mask the “greenness” a bit and increase electrolytes and subsequent hydration. Strain through fine mesh if your blender doesn’t liquefy the ingredients.
Quick Ginger Carrot Pickles
- 10 carrots, cleaned but unpeeled
- 4 inches of ginger, sliced lengthwise
- 2 tablespoons sea salt
- 3 cups of room-temperature water
Cut the carrots into quarters and put them in a quart-sized mason jar. Intersperse with slices of ginger in between the carrots. Dissolve salt into room-temperature water, and pour it over carrot and ginger pieces, filling up the jar so carrots and ginger are submerged. Try to leave about an inch of room between the surface of the liquid and the top of the jar. Cover with a fine mesh cloth and secure with a rubber band. Let sit at room temperature for one to two weeks, then use as a probiotic-rich side snack to accompany any of your other meals.
Soothing Thyme & Honey Digestif
- 4 cups of warm water
- ½ cup of fresh thyme
- ½ cup of honey
- 2 cups fresh-squeezed lemon juice
Thyme has a therapeutic effect on inflammatory conditions, especially in the digestive tract, including heartburn. This is a delicious, refreshing cold-brewed tea that you can make in big batches to always have on hand.
Pour the warm (but not boiling—you don’t want to destroy the important volatile plant oils) water over the fresh thyme and honey. Stir and let cool. Add lemon juice to the thyme water. Mix. Pour over ice and enjoy.