Placenta Recipes

These are from 'Mothering Magazine' - September 1983:

Work on the basis that each placenta weighs approximately 1/6 of the baby's weight. To prepare a placenta, cut the meat away from the membranes with a sharp knife. Discard the membranes.

Roast Placenta

1-3lb fresh placenta (must be no more than 3 days old)
1 onion
1 green or red pepper (green will add colour)
1 cup tomato sauce
1 sleeve saltine crackers
1 tspn bay leaves
1 tspn black pepper
1 tspn white pepper
1 clove garlic (roasted and minced)


(Preheat oven to 350 degrees)

1. Chop the onion and the pepper & crush the saltines into crumbs.
2. Combine the placenta, onion, pepper, saltines, bay leaves, white and black pepper, garlic and tomato sauce.
3. Place in a loaf pan, cover then bake for one and a half hours, occasionally pouring off excess liquid.
4. Serve and enjoy!

Placenta Cocktail


1/4 cup fresh, raw placenta
8oz V-8 juice
2 ice cubes
1/2 cup carrot

Method: blend at high speed for 10 seconds. Serve. A tasty thirst quencher!

Placenta Lasagne


1 fresh, ground, or minced placenta, prepared as above
2 tblspns olive oil
2 sliced cloves garlic
1/2 tspn oregano
1/2 diced onion
2 tblspns tomato paste, or 1 whole tomato

Method: use a recipe for lasagne and substitute this mixture for one layer of cheese. Quickly sauté all the ingredients in olive oil. Serve. Enjoy!

Placenta Spaghetti Bolognaise


1 fresh placenta, prepared as above
1 tblspn butter
1 large can tomato puree
2 cans crushed pear tomatoes
1 onion
2 cloves garlic
1 tblspn molasses
1 bay leaf
1 tblspn rosemary
1 tspn each of: salt, honey, oregano, basil, and fennel

Method: cut the placenta meat into bite-sized pieces, then brown quickly in the butter and olive oil. Add the rest of the ingredients and simmer for 1-1.5 hours. Serve. Yummy!

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

More information on placenta eating and uses for your placenta!

Back to introduction on eating your placenta
What can I do with my placenta?