Eating the placenta is so yesterday, but if you feel you must do it to prove how in tune with nature you are, I suggest you eat it raw.

For the more squeamish among us there are recipes galore around the web and I’ve even suggested some in the book. You can find them all at the drop of a few words into Google, so I won’t bother you with that. What I will do is to provide a simple recipe for all you people out there lacking anything but basic cooking skills (much as I do). So I hereby present:

Mikael’s Cheesy Placenta Macaroni 

  • 250g dried 2 minute macaroni pasta (or microwave-reheated old macaroni)
  • 2 teaspoons olive oil
  • 2 cups grated cheddar cheese
  • 1 placenta, meat shredded


  1. Cook pasta in a large saucepan of boiling, salted water, following packet directions, until tender. Drain and return to pan. Set aside.
  2. Meanwhile, heat oil in a large, non-stick frying pan over medium heat. Add placenta and cook for 6 to 7 minutes or until light golden. Remove from heat and allow to cool slightly.
  3. Mix the pasta and placenta. Sprinkle the cheddar cheese on top.
  4. Enjoy.