by Julia O'Farrell
"Why would you eat that!"
Studies have shown that eating the placenta can curb postpartum depression, replenish nutrients, increase milk production, and slow postpartum hemorrhage.
1. Rinse the placenta off, allowing a lot of the surface blood to drip off.
2. Steam w/ a few pieces of ginger, jalapeno pepper, and lemon for 15 minutes on each side or until it doesn't drip blood when you cut it.
3. Slice into 1/8 " strips.
4. Place in dehydrator until it’s so dry that it snaps when broken.
5. Grind into fine powder using a method that works for you. Things you can use: coffee grinders, mortar and pestle, or a hand grinder.
6. Put into veggie caps.
7. Place in freezer for best keeping.
8. 1 capsule per meal; 3 per day total until gone. (Or split it up by taking some the first few weeks pp, then again at 6 mo pp and then again at 12 mo pp. Develop a plan that will work with you & your body/history.)
• Don't leave the placenta in the dehydrator overnight, it gets kind of burnt.
• Check on it often.
1. Wash placenta very well.
2. Cut the meat away from the membranes with a sharp knife. Discard the membranes.
3. Cut into 1 inch pieces and place into a ziplock bag.
4. Blend 2 cups of frozen fruit first, with a half cup to 1 cup yogurt. Start out with half cup if it looks as though it could use more, add more.
5. Add 1/3 cup fruit juice.
7. Add 3 pieces of placenta and blend until completely smooth.
Do you have favorite recipes and techniques? Share your placenta preparation tips here!
Copyright © Julia O'Farrell. Permission to republish granted to Pregnancy.org.