Morning Sickness Ginger Ices
Unfortunately sickness does come hand in hand with the majority of pregnancies, hitting it's heights mainly in the fist trimester (as hormones are raging) and clearing up for most by week 16-20. It hit me at six weeks - like a double decker sick bus - nasty. It can strike at any time of day, anywhere, triggered by any smell, any food... anything. It's absolutely rubbish.
It can be particularly tricky as early pregnancy is a time when the news is probably under wraps with colleagues and friends so you have to ride the waves while trying to save face and act like you're fine when you're definitely not (whilst subtly retching). For me it was like a combo of junk food induced coach sickness and a terrible, terrible hangover - which isn't what anyone deserves when they are alcohol free and taking extra care of their health.
There's no magic treatment that will work for every woman's morning sickness as every pregnancy will be different, but a lovely place to start is ginger. Don't reach for any sugary glucose ginger sweets but grab some knobbly roots and try making my Ginger Ices.
Ginger has been used for centuries to tackle nausea and vomiting, it's antibacterial so it can support the immune system, so alongside this and its amazing anti inflammatory properties (ginger is known to reduce production of prostaglandins by inhibiting the enzymes that help produce them) it's a pretty bad ass spice.
This life hack all started when I accidentally ordered 1kg or ginger root instead of 100g - that's a lot of ginger to accidentally order, trust me. Blame the baby brain or my inability to internet shop but out of this idiocy I devised a plan to use up my ginger and tackle my perpetual feeling of grim. I juiced the lot and made Ginger Ices, pictured above and detailed below.
In a cold press or centrifugal juicer add:
700g of fresh ginger root
3 organic apples
1 unwaxed lemon, with the end cut off but the rind still on
In two ice cube moulds (or more depending on how much juice it makes for you) add 1/2 teaspoon of ground cinnamon to each individual ice cube mould.
Pour the freshly juiced ginger, apple and lemon into each mould on top of the cinnamon and pop them into the freezer until frozen. That's it. You will be set for a good couple of weeks.
Each morning pop out a cube and add to your mug, keepy cup or keep bottle, such as a swell bottle, add boiling water and give a cheeky stir and sip away.
Enjoy as and when you need it but don't overdo it if you're on any type of anticoagulant medication as ginger can have an additive effect.
The flavour is punchy but it's a great start to the day. You can adjust the amount of boiling water you add to dilute it if it's too strong to begin with. If you're feeling extra creative you could also make ice lollies using the same method in lolly moulds.
These little ginger dreams made a daily feature during my first trimester and it's a great morning coffee replacement that has extended through to my whole pregnancy. Do give them a go.
Always remember to get plenty of rest, keep you fluid intake up, eat regularly and avoid smelly rich foods during moments of nausea.
If you develop a severe form of pregnancy sickness called hyperemesis gravidarum, with excessive vomiting and nausea seek medical advice.