Veggie Balls and Pumpkin Breakfast

Petra came over last Saturday so we could have a Writing Party (in my case it was more likely to be a Work Party—which is ok, because that’s what I needed to do). I played barista and made coffee, and we set up our laptops at the kitchen table.

The problem was…I think we were both really looking for a fun way to procrastinate. We totally enabled each other to not do anything productive.

Writing Party————->Fail.

I got distracted enough to make Veggie Balls. And that was a good thing (except the excessive amount of cinnamon in them, which could be cut down easily) Joe wanted meatballs but we’re both grossed out by most meat, and plus we didn’t have any.

Veggie Balls were born. (Petra asked me to stop calling them that, but I tried and I can’t)

Carrots, black beans, oats, and stuff...
processed (note: the black beans were undercooked, but it still worked)
Joe's Veggie Ball Sub

I also recreated the pumpkin-buckwheat thing I made a few days ago (was that days or weeks ago?  Why is time so confusing and how do I lose track of it so easily?).

The Pumpkin Stuff: 1 cup pumpkin, 1 tbsp yacon powder (optional), 1 tbsp lucuma powder (optional), 1-2 tbsp maple syrup (to taste), 1 tsp cinnamon, 1/4 tsp nutmeg, 1/4-1/2 tsp ginger (to taste)....mix, and then taste (and eat half of it while you wait for the buckwheat to be ready), and then add to cooked cream of buckwheat. It really does taste like pumpkin pie (and if it doesn't, you should adjust the amounts of the spices until it does!)

I’ll admit—I ate this pumpkin stuff twice on Monday. Once on Cream of Buckwheat, and once mixed with a chopped up apple. Both were awesome—and tasted like dessert, but were full of carotene and fiber and other great stuff. I highly recommend making this. I may try it with the butternut squash I have that is getting old in the fridge. Maybe not. I wish someone would eat that squash though because I’m not in the mood for it.

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