Morning sickness infusion
Before I got pregnant, I had visions of chowing down on edamame beans and tofu throughout my pregnancy, filling my baby-to-be up with all, sorts of important vitamins that would, with any luck, set her up for a lifetime of healthy eating. All good in theory, but then I hit the six week mark and suddenly morning sickness, or in my case, all-day sickness, meant I was suddenly getting up close and personal with the toilet bowl on an hourly basis. As a food lover, and someone who doesn’t like to vomit a dozen times a day, this was a source of great distress to me. I searched high and low for a foolproof way to make it through the nausea, and while I found a number of helpful (eat little and often) and not so helpful (dip garlic cloves in chocolate) suggestions, the only thing that actually helped was a recipe I found in my Mum Cook Book for a Morning Sickness Infusion. The recipe is used by Antillean women and it’s really effective as it uses ginger, which has been proven scientifically to have an effect on nausea. It consists of just three ingredients – fresh ginger, turbinado sugar and boiling water and can be made using the Babycook Solo.
Since discovering it I’ve recommended it to all of my girlfriends, who now swear by it as their morning sickness linctus, so I thought I’d share it with you. Here’s how you do it…
Preparation time: 5 minutes
Cooking time: 1 hour
1oz fresh ginger
1 tsbp turbinado sugar
1 cup boiling water
- Peel the ginger root, cut it into small pieces and puree it in the Babycook. Add a little water if necessary to obtain a fine texture. Boil the water.
- Put the ginger puree into a small teapot with the sugar and pour 1 cup of boiling water over it. Leave it for one hour to infuse.
- Drink this ginger infusion every four hours to prevent nausea. You can also mix it with fruit juice or green tea.
All Mum Cook Book recipes are designed for use with the Babycook Solo baby food maker, which steams, cooks and blends.