Wednesday, May 27, 2009

Placenta recipes


Via the Virtual Birth Center:

Placenta Recipes (Mothering Magazine, September 1983, Vol. 28, pg 76)

Editor's note: I have not heard of anyone who routinely makes a habit of eating placenta... it would be an 'after-the-birth-only' type activity. Many animals, including herbivores routinely eat their placentas, as it replaces vitamins and minerals lost during the labor process. Many women who have tried it swear they feel better faster, and they do not suffer from postpartum depression because of the nutrients the placenta has given them. It has been called a 'harmless' meat, as no creature is killed to procure it. Placentas should only be eaten fresh, if this is something that appeals to you.

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.

Placenta Roast:

All "food" should be properly cleaned prior to cooking, and all "food" should be properly cooked prior to eating.

This is a good recipe for placenta, which should NOT go to waste:


1 to 3 lb. placenta no more than 3 days old
1 large onion
1 large green or red pepper (green will add color to the presentation)
1 cup tomato sauce
1 sleeve of saltine crackers
1 tsp crab or shrimp seasoning
1 tsp black pepper
1 tsp white pepper
1 clove garlic (roasted and minced)


Preheat oven to 350 degrees.

Chop onion and green or red pepper in small cubes. Place in large bowl. Crush saltines into crumbs and add to onion and pepper cubes.


Placenta, seafood seasoning, pepper, garlic, and tomato sauce. Place into aluminum loaf pan. Cover and bake for 1 and 1/2 hours, occasionally pouring off excess liquid. Retain liquid for gravy base if desired.