Ha Foo Cho 



I am a Chinese born Canadian, so holistic Chinese medicine was a part of my upbringing. Sometime last year, I went to the Chinese doctor with my mom. The Chinese doctor is an older, Chinese lady, who spoke "Ching-lish." She was absolutely lovely and sweet. As she was holding my hand, taking my pulse and examining my tongue, she looked at me and my mom and very seriously started talking about my "hot body." She's shaking her head and explaining in Ching-lish that my body was just "too hot." This very serious conversation went on for about five minutes and I managed not to burst into laughter and tears. 

So what did she mean by a "hot body?" In Chinese we call it "yee hay", in Ayurveda it is a "Pitta" body type and in English the best translation I have found is having an acidic body type. The way an acidic body type manifests is: acne, canker sours, nose bleeds, sore throat, and general tiredness. It is exacerbated by consuming hot foods such as anything deep fried, spicy, alcohol and even some fruits like cherries. 

The remedy: consume "cooling foods" and Ha Foo Cho is really easy to make. 


Step 1:

Head to your friendly, neighborhood Chinese apothecary. There is often one attached to a T & T Supermarket, or in China Town 

Step 2:

Ask for Ha Foo Cho, it will be a bag of dried brown/black pellets 

Step 3:

Ask for "hoang jos", or in English - dried red dates 


At home directions: 

  • Wash/rinse out half the bag of the Ha Foo Cho, rinse twice or three times (there will be sand that comes out). 
  • Fill a large pot with the Ha Foo Cho, and cover with water (About 8 cups) 
  • Add in 5 - 8 dried red dates 
  • Bring all ingredients to a boil and then simmer for 2 hours 

*** The Ha Foo Cho is going to float up, so every 30 minutes or so squish it down (a potato masher works quite well) 

  •  Remove the mushy pellets and physical contents so that only the liquid remains in the pot
  • If need be, this step is where an additional sweetener can be added. You can use Chinese block sugar or honey to taste 
  • Pour the contents into bottles or jars to store, and refrigerate. 

** Can be served as a hot tea or cold tea 


 - Tiffany Cheung

More About Me and Sattva Recipes: 

What I have learned from the Sattva practice is to always reflect and ask "Why?" In February 2017, I moved from deep freeze Alberta winter to eternal summer in the Caribbean. At first, it felt amazing!! And then my body was like "wow, we're staying?". It was a bit of a shock to the system. My skin broke out, I had a tough time sleeping and my throat felt dry and scratchy. So, I decided to listen to my body and do a bit of a reset on my system by cleansing. I am very thankful for the support of  the Sattva Online community, as it has kept me grounded to my practice. My hope is to share my journey and creations with you and be a resource of information. What I have to offer is just a simple base of ingredients and directions . So remember to tune into your own taste and, texture preferences and be creative.