It’s not as scary as you think. After giving birth to Poppy I had my placenta encapsulated and really loved the benefits; I felt happy, energized, my milk came in really fast & strong and my hormones were very stable. So I knew I wanted to consume my placenta again but honestly I didn’t want to spend the $300 on it. But thennnnn I remembered that eating it was free… I just had to man up a little.
I looked into different ways that people consumed it – turning it into different dinner dishes, one of my twisted girlfriends suggested Pulled-Placenta Tacos 😉 and as appetizing as that sounds, smoothies seemed like the right way to go.
My #sisteroftheyear did the deed of bringing my placenta home from the hospital and preparing it for me. I didn’t want to let it sit in the fridge because I didn’t know how long we would be there and being the lover of all things au-natural she gladly accepted the challenge.
You guys, drinking the smoothies was seriously no big deal, the truth is I loved it! They just tasted like a fruit smoothie with a hint of metallic (I’ve included the recipe I used below). The benefits were even better this time around. The day before I started the smoothies those crazy postpartum hormones started flooding in so the next morning I started the smoothies – and the results were everything I hoped for.
If you still think I’m crazy and slightly full of crap here are some of the benefits of consuming your placenta (source) :
Gonadotrophin: the precursor to estrogen, progesterone and testosterone,
Prolactin: promotes lactation,
Oxytocin: for pain and bonding; produced during breastfeeding to facilitate bonding of mother and infant. In pharmaceutical form this is a very addictive drug because it promotes a feeling of connectedness with others,
Thyroid stimulating hormone: boosts energy and helps recovery from stressful events,
Cortisone: combats stress and unlocks energy stores,
Interferon: stimulates the immune system to protect against infections,
Hemoglobin: replenishes iron deficiency and anemia, a common postpartum condition,
Urokinase inhibiting factor and factor XIII: stops bleeding and enhances wound healing,
Gammaglobulin: immune booster that helps protect against postpartum infections.
Preparing the placenta
This is the method my sister used to prepare the placenta. It involves removing the membranes, blood clots, slicing, and flash freezing. I asked her if she had any notes from the chef that I should include for you and she passed along: 1. Have a really sharp knife 2. Wear an apron – it will be messy 3. If you want to keepsake the cord start by cutting it off with maximum length.
Before I left for the hospital I put a plastic cutting board, lined cookie sheet, instructions and latex gloves in my kitchen for the prep. She texted me after it was complete and said “You better not go missing because they will use the blue light & I will 100% get blamed for murdering you.”
1 – 2 Chunks Thawed Placenta (I did 2 in each smoothie, which equalled approx 1/3 cup)
1/2 Cup Coconut Milk
1/4 Cup Water
Half of a Banana
1/2 Cup Frozen Raspberries
1/4 Cup Frozen Strawberries
1/4 Cup Frozen Pineapple
Place ingredients in the blender starting with the liquid on the bottom, and frozen items on top.
(In this post I made a half serving because I only had 1 piece of placenta left, but this recipe usually made a large 3-4 Cup smoothie) and Enjoy, Weirdo!