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Placentas are a hot topic again, as Kim Kardashian announced she will consume her placenta from second baby, Saint North's birth.

While we know this idea isn't going to be for everyone, we have been getting calls asking for a smoothie recipe, so here goes. (Keep in mind you can make this recipe WITHOUT the placenta!)

If you have your placenta in your freezer, this is how you can use it!  This recipe is from Code Name Mama's Blog. Visit her blog for more smoothie recipes.

Vanilla Yogurt Smoothie

1 cup yogurt (greek or regular)
1 banana
3 frozen strawberries
1 tsp vanilla
1 tbsp flax seed meal (for Omega-3’s)
1 tbsp dry quinoa (whole or ground for protein)
Placenta
Dollop of honey (optional)


If you want to know more about the benefits of consuming your placenta as pills or tinctures, connect with us by calling 732-754-9551 or visiting our website NJPlacenta.com. You can also check out our digital information guide here.

 
 
BakedOatmealSquaresBaked Oatmeal Squares
Baked Oatmeal Squares

This recipe is one that I have made MANY times and it's my go to, for all postpartum mothers and anyone looking for a healthy, comfort food!  

Whether you have just starting breastfeeding or a seasoned breastfeeding pro, this is a tasty way to get the nutritional support you need.  This is a great recipe that freezes well and can be easily adjusted according to any diet restrictions

If you are having some issues with milk supply or just want to increase your milk supply, add dried papaya or apricot.  University of Wisconsin's Department of Family Medicine Integrative Medicine Program lists apricots and oatmeal as a natural galactagogue. 

I love the flexibility of this recipe.  The entire thing can be mixed now and stored in the fridge until you're ready to pop it in the oven, for individual servings this week.  It can be baked immediately and frozen into individual squares for quick and easy freezer meals.  This is an excellent comfort food that can be enjoyed in a single serving portion or as a meal for the entire family. I have cooked mine a little longer to dry them out more allowing me to enjoy like a breakfast bar.

Prep Time: 10 minutes 

Ingredients:
  • 3 cups rolled oats or quick oats (if you prefer to use steel cut oats, see instructions below about soaking prior to cooking)
  • 4 cups milk (or sub with any milk of your choosing, almond & coconut work well)
  • 2 tbsp. vanilla extract
  • 1 egg, beaten
  • 1/4 c. Maple Syrup or a good quality honey (can be substituted for the sweetener of your choice)
  • 1 tsp. cinnamon 
  • 1 c. dried fruit/nuts of your choosing (I prefer chopped dates, papaya, coconut, walnuts or raisins)

Directions:
  1. Combine milk, vanilla and egg.
  2. Add oats and cinnamon.
  3. Add syrup or honey.
  4. Add fruit/nuts.
  5. It WILL be liquid, not like a batter!  Don't worry, it will solidify while cooking.
  6. Pour into a greased 9x13 baking dish
  7. Bake on 350 for 45-60 minutes until firm. (You need to adjust for your oven. I have also left them to cook longer so they can be held by hand and eaten cold)
  8. Cut into squares and serve as meal or let cool and cold as a breakfast bar or warm in a toaster oven for a quick breakfast. 
  9. Soaking instructions if using Steel Cut Oats:  
                3 cups steel cut oats 
                3 cups of water 
                6 tbsp fresh whey or buttermilk 

                Combine oats, warm water and whey/buttermilk.  Cover and sit for 24 hours.
                After 24 hours, pour off soaking water and rinse oats until water runs clear.  
                Continue with instructions above


Contributed by the fabulous WBC Doula Shea Coffey.