Let'sface it--snacking is fun and with all the time we spend commutingand traveling, it's important to always have handy treats nearby.These recipes are some of my favorite ways to keep satiatedthroughout the day. And, they are so natural, that even thechipmunks that visit my place in Maine love them aswell. Chocolate-GingerMacaroons This is one of the easiest raw foodrecipes that I have ever prepared, and we have created manyvariations of it. The macaroons are also great with raw cocoanibs or with chopped almonds or hazelnuts. 1 3/4 cups dried coconut 3/4 cup macadamia nuts, chopped 3/4 cup + 2 tablespoons cocoa powder 3/4 cup maple syrup 1/4 cup + 2 tablespoons coconut oil 1 tablespoon ground ginger 1 1/4 teaspoons vanilla extract Pinch sea salt Mix together all dry ingredients. Add wet ingredients to drymixture and mix thoroughly. Place small scoops onto Teflex sheetsand press down very slightly. Dehydrate 1 day. Transfer todehydrator screens and dehydrate 1 more day. Yield 22-24 MangoWraps One of the chefs I worked with, LorenBruni, created this colorful dish.It is very light and refreshing, and, given its apparentcomplexity, is quiteeasy to prepare. MangoWrappers 4 cups chopped fresh mango 2 cups fresh young coconut meat Pinch cayenne Pinch sea salt 1/4 cup cilantro, roughly chopped Place all ingredients except cilantro in large container. Blend well until smooth.Spread mixture thinly on Teflex sheets and sprinkle withcilantro. Dehydrate 4hours, until dry but still very pliable. Cut each sheet into 4squares. Assembly 4 Mango Wrappers 4 romaine lettuce leaves 1 cup julienned young coconut meat 1 cup julienned carrots 1 cup julienned red bell pepper 1/4 cup fresh mint, roughly chopped 1/4 cup cilantro, roughly chopped 1/2 cup Creamy Thai Dressing (see recipe page 86) Place 4 Mango Wrappers on a work surface, shiny side up. Placeromaine leavesin center of each wrapper and top with equal portions of coconut,carrots,bell pepper, mint, and cilantro, in that order. Roll tightly andsecure with a bit of water. Serve with Creamy Thai Dressing fordipping. Serves 2 Update! Ice Cream Cone Recipe Directions (pg134): Blend all ingredients in Vita-Mix until smooth. Spread thinly into 5 to 6-inch rounds on dehydrator Teflexsheets. Dehydrate 5 or 6 hours until dry but very pliable. Remove from Teflex sheets and shape each round into cones;press edges together. If needed, use paper clips to secure the edges. Place cones on dehydrator screens and dehydrate for 24 morehours until crisp. Excerpted from Everyday Raw by Matthew Kenney All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.