dinner

fennel broccoli coleslaw, 'potato' salad (made with jicama) + 'roasted' squash with salsa fresca

fennel broccoli coleslaw:
2 broccoli stems, grated
1 fennel, grated
2 carrots, grated
toss with olive oil, lemon juice + pink himalayan salt.

'roasted' squash:
very thinly slice acorn squash (peeled and seeds removed) and toss with olive oil + pink himalayan salt.
put in dehydrator for approximately 2 hours until soft.