|Placenta Recipes (Mothering Magazine, September 1983, Vol. 28, pg 76) Each placenta weighs approximately 1/6 of the baby's weight. Cut the meat away from the membranes with a sharp knife. Discard the membranes.
Placenta Cocktail: 1/4 cup raw placenta, 8oz V-8 juice, 2 ice cubes, 1/2 cup carrot. Blend at high speed for 10 seconds
Placenta Lasagne: Use your favorite lasagne recipe and substitute this mixture for one layer of cheese. In 2 tbl. olive oil, quickly saute meat of 3/4 placenta, ground or minced plus 2 sliced cloves of garlic, 1/2 tsp. oregano, 1/2 diced onion & 2 tbl. tomato paste, or 1 whole tomato.
Placenta Spaghetti: Cut meat of 3/4 placenta into bite size pieces, then brown quickly in 1 tbl. butter plus 1 tbl. oil. Then add 1 large can tomato puree, 2 cans crushed pear tomatoes, 1 onion, 2 cloves of garlic, 1 tbl. molasses, 1 bay leaf, 1 tbl. rosemary, 1 tsp. ea. of salt, honey, oregano, basil, and fennel. Simmer 1 1/2 hours.
Placenta Stew: Meat of 3/4 placenta in bite size chunks, 1 potato (cubed), 1/4 cup fresh parsley, 2 carrots, 3 ribs celery, 1 zucchini, 1 large tomato, 1 small onion. Dredge meat in 1 tbl. flour mixed with 1 tsp salt, 1/2 tsp. paprika, pinch of cloves, pinch of pepper, 6-8 crushed coriander seeds. Saute meat in 2 tbl. oil, then add vegetables (cut up) and 4-5 cups of water. Bring to full boil, then simmer for 1 hour.
Placenta Pizza: Grind placenta. Saute in 2 tbl. olive oil with 4 garlic cloves, then add 1/4 tsp fennel, 1/4 tsp. pepper, 1/4 tsp paprika, 1/4 tsp. salt, 1/2 tsp. oregano, 1/4 tsp. thyme, and 1/4 cup of wine. Allow to stand for 30 minutes, then use with your favorite home made pizza recipe. It's a fine placenta sausage topping.
Dehydrating your placenta
Instead of cooking your placenta whole, you can dehydrate it and then add it to meals! The following method is extracted from an article entitled "Thinking About Eating Your Placenta?" by Susan James, which appeared in the winter 1996 issue of "The Compleat Mother". It was discovered posted on a newsgroup noticeboard, so we cannot absolutely guarantee its authenticity, or that it is an actual verbatim account of the magazine article.
Cut off the cord and membranes.
Steam the placenta, adding lemon grass, pepper and ginger to the steaming water. The placenta is "done" when no blood comes out when you pierce it with a fork.
Cut the placenta into thin slices (like making jerky) and bake in a low-heat oven (200-250 degrees F), until it is dry and crumbly (several hours).
Crush the placenta into a powder - using a food processor, blender, mortar and pestle, or by putting it in a bag and grinding it with rocks.
Put the powder into empty gel caps (available at drug and health food stores) or just add a spoonful to your cereal, blender drink, etc.
The recommended doses vary, some suggest up to 4 capsules a day, others just one. Perhaps the best advice is to take what makes you feel good