When I finally pop this puppy out — I mean, when I give miraculous birth to our beautiful baby girl — in July, I plan to celebrate the occasion with a liquid treat from the margarita machine my husband has been ordered to sneak into the hospital.
And, apparently, I can also use that frozen concoction to wash down a tasty meal: placenta panini!
That’s right, folks. Master chefs Chrissy and Kathy Schilling used the placenta from Chrissy’s newborn to spice up pasta, panini and other delicious meals over the weekend — and generously posted pictures of the afterbirth-filled dishes on their Facebook page.
Although doctors claim placenta offers no nutritional benefit for people who already are well-nourished, the sisters believe otherwise.
“When I cooked it, I cleaned the surface blood off of it but kept anything that seaped out of it into the sauce. I know I was feeling pretty giddy while eating, so maybe that was some of the happy hormones effects taking place. The ‘recipe’ was pretty simple, but preparation was very fun!”
Well, hey. As long as she wiped the blood off, it’s all good!
New mom Chrissy says:
“By taking [the placenta] in again, it was symbolic for me as a way to truly say “good-bye” to my 9-month pregnancy and “hello” to an exciting (albeit challenging) new chapter in my life. . . Physiologically speaking, the placenta is still so rich in iron and hormones even after it’s shed that I knew it’d help me in my immediate recovery from my long labor (24 hours). And it did!”
I’d love to join you for dinner, guys, but I’m too busy chowing down on this delicious chocolate-covered umbilical cord stump. Chewy, but mmm-mmm good!