The first week in June, 2012 I attended the Full Circle Placenta Encapsulation Certification workshop in San Diego. Amanda flew out from Florida to train this fabulous group of birth professionals and placenta enthusiasts. A huge thank you to Care Messer for hosting at the Birth Education Center of San Diego. It was truly a great weekend. You may be asking yourself if you should read this post… well, if you don’t like the site of blood or placentas, then this is not the post for you. If you are not squeamish and think it’s awesome, then you are in the right place! 🙂 Keep reading…
How cool is this art?!
At the end of our classroom instruction for the day, we went to a local home and continued the hands on portion of the training.
Lemon, ginger, and pepper are used to steam the placenta in the TCM inspired preparation.
This is what it looks like when it’s done steaming. Next up, slicing for dehydration.
Second placenta – thawed from frozen – prepared to be dehydrated raw (not steamed first).Amniotic sac is removedOne of my doula clients from 2011 was with me! How fun is that?!
Thin slicing ensures faster and proper dehydration.Set it and forget it! 🙂 Not really but I think that slogan is hilarious. It takes anywhere from 6 to 11 hours to dehydrate depending on the size of the placenta and the brand of dehydrator.
DAY 2 up next…