One of the best things I learned during my first pregnancy was how to make a tasty tea that provides extra nourishment. It uses dried herbs that can be found at some health food stores (at first, I picked up as many ingredients as I could in the form of tea bags from GNC!). Here is the recipe:
2 parts Red Raspberry Leaf (tones uterus)
2 parts Nettle leaf (rich in vitamins & minerals)
1 part Oatstraw (for Calcium & Magnesium)
½ part Alfalfa (Vit A, D, E, B6, K, Calcium, Iron...)
½ part Rose Hips (vitamin C source)
¼ part Red Clover
¼ part Spearmint Leaf
Combine all the dried herbs and store in an airtight container. To prepare the tea, boil 2 quarts of water, pour into a 3 quart container along with ½ cup of the herb mixture. Add honey (I use ¾ c for this amount). Allow the tea to steep for 30 minutes to 2 hours. Strain off the herbs and then add ice and/or water up to about the 3 quart mark. We like this tea so much we drink it even when I'm not pregnant!
The recipe is found in The Natural Pregnancy Book: Herbs, Nutrition, and other Holistic Choices, by Aviva Jill Romm. She recommends drinking from 1-4 cups of tea each day during pregnancy. My comments about the benefits of the herbs do not begin to detail all of their beneficial properties, but she addresses them in her book.