Dear Sister Mary Etheldreda, thank you for your detailed and informative post. There are so many misconceptions about eating placenta - that is is like cannibalism, or that it is a New-Age fad which has no historical or ethnographic basis in human cultures. Thank you, Sister Mary, for taking a stand in defense of placentophagy.
Although God decided not to use the word "placenta" in the KJV Bible, He did not prohibit eating of it - therefore, it is not a sin to eat it.
Like
said:
Mark 7:18-19
18 And he saith unto them, Are ye so without understanding also? Do ye not perceive, that whatsoever thing from without entereth into the man, it cannot defile him;
19 Because it entereth not into his heart, but into the belly, and goeth out into the draught, purging all meats?
Here is my own placenta recipe, with Biblical ingredients. I cannot wait to prepare my placenta after I am married and give birth to my first child (hopefully a son)!
Placenta Pizza:
Ingredients:
Dough:
1 1/2 cups warm water (Revelation 22:1)
1 package (2 1/4 teaspoons) of active dry yeast (Galatians 5:9)
3 1/2 cups bread flour (2 Samuel 17:28; 1 Kings 17:12)
2 Tbsp olive oil (Ezra 6:9; Deuteronomy 8:8)
2 teaspoons salt (Ezra 6:9; Job 6:6)
1 teaspoon Honey (Exodus 33:3; Deuteronomy 8:8; Judges 14:8-9)
Toppings:
1 placenta
4 garlic cloves (Numbers 11:5)
Olive oil (Ezra 6:9; Deuteronomy 8:8)
1/4 teaspoon salt (Ezra 6:9; Job 6:6)
Mozzarella or Parmesan cheese, shredded; Feta cheese (2 Samuel 17:29; Job 10:10)
Onions, thinly sliced (Numbers 11:5)
Optional: tomato sauce (not a Biblical food, though).
Preparation:
Grind placenta. Saute in 2 tbl. olive oil with 4 garlic cloves, then add 1/4 tsp. salt. Allow to stand for 30 minutes.
Add warm water to a large bowl. Sprinkle on the yeast and let sit for 5 minutes until the yeast is dissolved. Mix in the olive oil, flour, salt and honey. Knead by hand. If the dough seems a little too wet, sprinkle on a bit more flour. Place ball of dough in a bowl that has been coated lightly with olive oil. Turn the dough around in the bowl so that it gets coated with the oil. Cover with plastic wrap. Let sit in a warm place (75-85°F) until it doubles in size, about 1 to 1 1/2 hours (or several hours longer, a longer rise will improve the flavor). Working one ball of dough at a time, take one ball of dough and flatten it with your hands on a slightly floured work surface. Starting at the center and working outwards, use your fingertips to press the dough to 1/2-inch thick. Turn and stretch the dough until it will not stretch further. Let the dough relax 5 minutes and then continue to stretch it until it reaches the desired diameter - 10 to 12 inches. Use your palm to flatten the edge of the dough where it is thicker. You can pinch the very edges if you want to form a lip. Brush the top of the dough with olive oil (to prevent it from getting soggy from the toppings). Use your finger tips to press down and make dents along the surface of the dough to prevent bubbling. Let rest another 5 minutes. Repeat with the second ball of dough. Spoon on tomato sauce (optional). Sprinkle with cheese, and place the toppings on the pizza. Bake for 10-15 minutes at 450F.
Enjoy!
Note: this particular placenta pizza has been prepared with some additional non Biblical ingredients.