Yin Season Hydrating Prunes
From a TCM perspective, autumn marks the shift from the expansive Yang of summer to the inward, contracting Yin of the cooler months. During this seasonal transition, many people experience dryness and sluggish digestion. Especially in Iceland, we get dry not only on our skin, but on the inside as well :´). Prunes help to moisten and regulate, while orange peel and ginger move Qi and warm the middle, making this a supportive recipe for harmonizing the body in autumn.
This recipe is designed to nourish Yin, moisten the intestines, and gently move Qi while offering a warming, aromatic flavor. It combines prunes (sweet and moistening) with Orange peel (regulating Qi), fresh ginger (warming, transforming Dampness), and vanilla (calming, harmonizing).
Although prunes are not traditionally considered a delicacy, this preparation transforms them into something aromatic, warming, and refined. Simmered gently with fresh orange peel, fresh ginger, and vanilla, they take on a depth of flavor that feels both comforting and elegant.
This elevated version can be enjoyed in many ways: spooned over breakfast yoghurt, eaten on its own as a snack, or steeped in warm water to create a soothing digestive tonic.
Ingredients (serves 4)
400-500 g. of high quality pitted prunes (I used two bags)
Orange peel finely zested from a whole orange- rinsed before use.
2–3 thin slices fresh ginger
1 vanilla bean, split (or 1 tsp pure vanilla extract added at the end)
4 cups filtered water
Combine ingredients: In a small pot, add prunes, orange peel, ginger slices, vanilla bean, and water.
Simmer: Bring to a gentle boil, then reduce to low heat. Simmer uncovered for 25–30 minutes, until prunes are soft and liquid is slightly thickened. The liquid takes on a thin sirupy consistency.
Finish: Remove the vanilla bean (if used).
Serve: Enjoy warm as a soothing dessert or tonic straight away, or cool and store in the fridge for up to 3 weeks.
Our jar of prunes never last very long at home, as