Join Date: Aug 2008
Location: northern New Mexico
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My baby came early--I delivered a perfect 9lb 2oz baby boy on 11/22!
My husband took on the task of preparing a stew from the placenta, and I've been eating it all week. I'll get more specific information from him if anyone wants it, but the short version is this:
He slow-roasted the whole placenta (membranes and other stuff intact for cooking) at a low temperature in the oven. He removed the membranes after it was done, he'd read that it was easier to do this way.
He made me an amazing, delicious stew with napa cabbage (shred this and put it in when serving, don't cook it), sweet red peppers, onions, garlic, green chile, ginger, dong quai, celery, veal stock, curry.
We've kept the cooked placenta separate from the soup, adding it only when we heat it for serving.
It's been amazing and easy to eat. The placenta dissolves in the mouth, it's almost like tofu. It feels like the healthiest thing in the world to eat, and I don't think that I've ever had anything as delicious.
I love knowing that this placenta nourished my baby and is now nourishing me, and will again nourish my baby through my milk.
We also saved a chunk of raw placenta, which I've eaten in small pieces.
For what it's worth, my milk has come in great, my bleeding is tapering off quite nicely, my mood and energy have been better than I was expecting, and all or none of this could be related to eating the placenta. But I'd do it again in a heartbeat.