Placentas. Again.

My student, Mona Ziems, introduced me to this GREAT podcast “The Longest Shortest Time.”  What a fantastic Podcast about parenting and birth and hard conversations with the short people you live with and so much more. I am in love!!!

Their most recent episode “A Childless Man Makes Edible Placenta” is a brilliant breakdown of consuming your placenta. If you ever wanted all the details explained clear as day about that magic organ, it is the best 45 minutes you could spend.

Freedom and the Seed supports families’ decision to do whatever they want with this life giving organ.  Some of our clients plant it with a special tree or rose bush. Others have consumed it in smoothies or various recipes (Spaghetti, Stew, Sushi style, etc…) and still others have discarded it. Whatever the path, please take a moment after birth to revere it. What a miracle the whole process of growing a baby and how utterly amazing the placenta is!

We are also happy to help you process your placenta into capsules, tinctures, chocolates and/or smoothies and meals. Just give us a call – 480.528.1689

Happy Placenta!

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i <3 placentas

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Really. I love placentas. I think they are one of the coolest things women’s bodies make (other than another human).

An entire organ created for the soul purpose of sustaining a life.

Each placenta I get to examine and play with is so unique and individualized.

The color. The thickness. The limbs. The bumps. The shape. The weight. The smell. The amnion. The chorion. The edges. The holes. The calcifications. The infarctions. The arteries. The vein. The Wharton’s Jelly. The length of the cord. The cotyledons. The blood vessels that create the tree of life.

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To spread my love of placentas I offer each of the families I work with a tour of the placenta after birth. I love the ooooooos and the ahhhhhs as I explain this amazing organ. I have siblings put on gloves and feel the different textures. I have had grandmothers who have birthed a dozen babies say “I never knew…”

Because of my fascination and love affair with placentas I started to offer a smoothy directly after birth and encapsulation, tincturing, chocolates, prints, and photos in the days that follow.

I know there is conflicting evidence in the efficacy of consuming your placenta in the days that follow birth. But in my small sample size I have only seen positive results.

If you are interested in all the magnificent things your placenta can do read more on my website…

Placenta-pills

http://www.freedomandtheseed.com/placentas/

Red Lentil Soup with Lime and Spinach Recipe

To all who may as yet be unaware:                                

FALL IS HERE!!  Temperature is irrelevant!

Get that colorful cardigan out and begin celebrating the autumnal weather which is so quickly approaching.

Now that the leaves are starting to turn, it’s time to make some festive soups.  Here is a delicious recipe I found for Red Lentil Soup with Lime and Spinach:

Start to Finish: 50 min

Prep: 15 min

Cook: 35 min

Ingredients:

2 cups split red lentils (or yellow split peas), picked over and rinsed several times

1 tablespoon turmeric

2 tablespoons butter, divided

1 tablespoon salt

1 large onion, finely diced

2 teaspoons ground cumin

1 teaspoon ground mustard

1 bunch chopped cilantro

Juice of 3 limes, or to taste

1 bunch of fresh spinach, chopped

4 to 6 tablespoons plain yogurt, strained (you could also use plain greek style yogurt)

Directions:

Place lentils in a soup pot with 2 1/2 quarts water, turmeric, 1 tablespoon butter and salt. Bring to a boil; lower heat and simmer, covered, until lentils are soft, about 20 minutes. Puree in a blender or food processor.

Cook onion in remaining 1 tablespoon butter with cumin and mustard over low heat until soft, about 15 minutes. Stir occasionally. Add cilantro and cook for 1 minute. Add onion mixture to soup and season with lime juice.

Just before serving, add spinach to soup and cook just until it wilts. Top with a swirl of yogurt!

Let us know how you like it, and share your favorite Fall recipes for pregnancy.

Don’t forget to send us your birth story or spread the word to be entered to win a prize!

With love,

Mona

TLC is a delicacy

I know with life things speed by and it is often easy to forget to treat yourself. I found this great book called Mama Glow by Latham Thomas that shares a lot of natural recipes, exercises, and other information that are good for a pregnant mom and also for anyone who wants to treat themselves to a little TLC. Below are couple of quick recipes that she had I wanted to share.

Hydrating Facial Masque  

This hydrating mask feels so good you could eat it… you actually can eat it. Avocado based and yummy to boot, this mask will restore moisture to your skin. Don’t forget your neck and upper chest. The French say the face ends at the breasts, so give your bust a little love, too, if you’re in the mood.

Take avocado and about ten drops of almond oil and whip with a spoon, then apply to face and neck. Let sit until it dries, the rinse with tepid water.

 

Stretch Mark Prevention  

  • 1 ounce wheat germ oil or almond oil
  • 1 ounce borage oil
  • 5 drops of lavender essential oil
  • 20 drops of neroli essential oil

Fill a dark glass bottle with wheat germ or almond oil and borage oil. Add lavender and neroli essential oils. Shake well prior to each use. Apply daily after bathing. Massage in circles, on, above, and beneath the blossoming belly.

Take a few minutes a day and love yourself your way!

Peace and Blessings,

Old Earth