Spinach & Mushroom Dumplings with Mango Sauce


Namaste beloved ones!  Although I haven’t posted on here in two months (I’ve been hiking and connecting with Gaia with much of my free time), I have been posting on my Instagram (LivePureJenna) daily with lots of recipes which I will soon bring onto the blog.

This recipe is absolutely EPIC!  I’ve been making so many wraps lately and I don’t know why I haven’t make these sooner!  They are super easy to put together, filling, flavorful and put the biggest smile on my face knowing I can enjoy one of my favorite Asian foods (dumplings!) raw and vegan.  I have many friends in Thailand right now posting some gorgeous looking dim sum pictures so I was really inspired to make my own!  I will definitely be making variations of this in the near future, so don’t forget to subscribe to the blog to get your notifications.

The wraps for these dumplings are a basic fruit leather made in the dehydrator.   As I was getting ready to stuff the wraps for this recipe, my husband kept eating them, hehe.  Even if you don’t want to make the full recipe, the wraps alone are also delicious and taste like fruit roll ups!  Wraps are such a fun way to spice up your meals and to get a different texture.  It’s all about fun, play and pushing your creativity boundaries in the kitchen!  I not only view food as pure love and nourishment for our bodies, but also as an art.  My mind is constantly flowing recipes and I promise to keep you all included, even if I can’t do a full blown post like this one with several pictures.


This recipe is loaded with spinach, a power house super food with nutrients and healing properties that make it a top dark leafy green in my household.  It’s great for your skin, hair, bone health, and provides protein, iron, vitamins and minerals.   It carries anti-inflammatory and anti-cancer benefits from spinach phytonutrients including flavonoids and carotenoid.  Consuming spinach can also improve blood glucose control in diabetics, lowering blood pressure and lowering the risk of developing asthma and promotes regularity due to its high in fiber and water content. Anything that helps promote a healthy digestive tract is the key to healing many health issues.  Spinach FTW!




Dumpling Wrappers

Makes about 16-20

  • 1 Cup of Dried Mangos (soaked until softened)
  • 2 Cups of Baby Spinach
  • 1 Cup Filtered Water
  1. Blend all ingredients in a high speed blender until smooth.
  2. Pour the contents onto 2 dehydrator sheets.  Spread evenly with a spacular.
  3. Dehydrate on 115 degrees for 3 hours (note you want it to remain somewhat sticky for folding).  I started using Tribest Sedona Express and love it!
  4. Cut into squares, about 3″ each.
  5. Make sure you place parchment paper between each wrapper so they don’t stick together.



  • 2 Garlic Cloves
  • 4 Cups of Baby Spinach
  • 1 1/2 Cups Shittake Mushrooms (finely chopped, save 1/2 cup)
  • 3 Dates
  • 2 Scallions (green parts only)
  • 3-4 Drops of Young Living EO Lemon Jade or 1/2 Lemon (I love using my Young Living Oils, if you are interested in learning more and saving BIG, contact me <3)
  • 1 Tablespoon of Raw Tahini
  • 1/2 Teaspoon Ginger Powder (or fresh ginger but I didn’t have any on hand)


  1. Place garlic into a food processor and blend until minced.
  2. Add in the remaining ingredients (expect 1/2 cup of the mushrooms).
  3. Pulse until a nice filling texture is acquired.
  4. Place into a bowl and stir in the mushrooms.
  5. When the wrappers are done, I recommend placing the filling into the dehydrator to warm up while you cut the wrappers into squares.
  6. To assemble the dumplings, place the wrapper sticky side up.
  7. Add about 1” of he filling into the wrap.  Fold into a triangle and seal sides.
  8. You can enjoy right away or place back into the dehydrator until desired.

*** Note:  These dumplings should be made to order.  Don’t assemble until ready to eat.




  • 1 Ripe Mango
  1. Blend and Enjoy!!  ;)

**** Note:  The soy looking sauce in the picture is Coconut Aminos





ThanksLIVING Feast

Raw foods has been apart of my life for nearly 3 years now and I am so grateful everyday for the beautiful abundance God has blessed us with here on the planet.  I am thankful everyday for being alive!  For being able to have opportunities to learn, to become stronger and to evolve from every circumstance in life.  I am thankful for finding my spiritual path and seeing the beauty and wealth from my inner world that allows me to always be happy.  I am thankful for the air, sound, light, the Earthly perfumes and colors that elevate all of my senses.  I am thankful to be a daughter of the Creator who has given me a body to fulfill my life purpose.  I am thankful for being born into a warm, caring family who has supported me and loved me unconditionally.  I am thankful for my wonderful husband who makes me laugh, dance, sing, smile and embraces my life journey.  I am thankful to have connected with so many incredible people who help raise my vibration and love me for me!  Love of any kind is the most powerful force in the universe and beginning able to share that love with ALL beings is truly the best gift of all.  May you all have a blessed ThanksLIVING and enjoy the company you are in with peace and joy!



Orange Mint Coconut 

  • Meat from 2 Young Thai Coconuts
  • 16 oz Coconut Water
  • 10 oz Orange Juice
  • 7 Medjool Dates (fresh and gooey)
  • 2-3 Tablespoons Carob
  • 1 handful of Mint
  • 1/2 Teaspoon Vanilla Bean Powder

Persimmon Spice

  • 1/2 – 1 Liter of water (depending on how thick you want it)
  • 2 Persimmons
  • 5 Medjool Dates (fresh and gooey)
  • 1/4 cups Raw Cashews (soaked for 2 hours)
  • 1/4 cups Dried Mulberries
  • 1/2-1 Teaspoon of Pumpkin Spice
  • 1/2 Teaspoon Vanilla Bean Powder

Chai Latte

  • 1 Liter of Water
  • 10 Dates (fresh and gooey)
  • A Thumb of Ginger (the more, the spicier)
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Bean Powder
  • A pinch of Cardamon
  1. For each recipe, blend ingredents in a high speed blender.  You can shake with or blend ice if desired.



  • 2 Cups Cranberries
  • 4 Medjool Dates (fresh and gooey)
  • 3 Hachiya Persimmons
  • 1 Large Gala Apple (chopped)
  1. Cut off the tops of the persimmons.
  2. Place into food processor and pulse a few times.  Remove and place into medium size bowl.
  3. Place dates into the food processor and pulse a few times.  Remove and mix into bowl.
  4. Place chopped apples and cranberries into food processor and pulse several times until desired texture.  Mix into bowl and ENJOY!! Xx



  • 6 Cups Zucchini (chopped)
  • 2 1/2 cups Apple (chopped)
  • 1 Head of Celery (coarsely diced)
  • 1/2 Cup Cranberries (sliced)
  • 2 Large handfuls of Parsley (chopped)
  • 7-8 Medjool Dates (fresh and gooey)
  • 1/3 Cup of filtered water

***  Note: You can use other herbs like sage and rosemary as well or even even nutmeg and cinnamon to add a holiday twist.

  1. Place the zucchini, celery and cranberries into the dehydrator for 5 hours on 115 degrees, once done place into mixing bowl.
  2. Blend up dates and water in a high speed blender and pour into the bowl.
  3. Mx everything together adding the apples and parsley.
  4. Add everything into a 9×9 glasss dish like a pyrex and place back into the dehydrator for 3-5 hours at 115° F



  • 2 Heads of Cauliflower
  • 1 1/2 Cups Dried Mangos (soaked for 20 minutes
  • 2 Tablespoons of Poultry Seasoning
  • 1 Cup of Meat from a Young Thai Coconut
  • 1/2-1 Tablespoon of Lemon
  • 1 Tablespoon of Rosemary (chopped)
  1. Break the cauliflower into big sized florets chunks.
  2. Blend the soaked mangos together.  Once smooth, mix in the seasoning.
  3. Dip and cover the cauliflower with the mango mixture making sure to get into all the nooks and crannies.
  4. Place into the dehydrator for 4-8 hours at 105-115° F
  5. For the sauce, blend together the meat and lemon then add in rosemary.  I personally like to make the sauce the day before and leave it overnight in the refrigerator allowing the lemon to settle :)

*** Note: You can break the cauliflower up into smaller bites and add them into a nice green salad with mangos, carrots and celery.



  • 10 Ripe Bananas
  • 3 Hachiya Persimmons
  • 3 Medjool Dates (fresh and gooey)
  • 1 Teaspoon of Vanilla Bean Powder

*** Note:  You can check out my banana cinnamon bun recipe here (http://livepureblog.com/2014/10/19/banana-cinnamon-buns/)

  1. Slice bananas into thirds (I sliced them right on the banana lines, which I found works perfect!)  Place them on the dehydrator trays.
  2. Once you slice all bananas, dehydrate them on 115° F for 3-4 hours or until you can easily rolls bananas without breaking them.  It is important you do NOT over dehydrate them.
  3. Blend the persimmons, dates and vanilla together.
  4. Spoon mixture on top the bananas sliced coating the bananas tops.
  5. Roll the banana slice together from one end to the other.
  6. Add more sauce on top if desired.
  7. Place back into the dehydrator for 15-20 minutes.

***For more dessert roll inspiration check out my friend Robert’s new book Robert’s Rawsome Dessert Rolls HERE :)

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