Muhammara with sweet potato beetroot

and cannot clean properly, a treatment room should focus on healing and nothing more. The final illustrations show what a typical 12 feet by 12 feet treatment room would look like, in relationship to the door and a window 〉 illustrations 06A and B

There are many different types of configuration possible for a given space. If you have trouble organising your treatment room, it is always a good idea to consult a trained architect, interior designer or a FS expert, who can help you to get the best out of a limited space.

For more than 30 years, Howard Choy has been at the leading edge of feng shui architecture, consulting and teaching classical feng shui all over the world. He is a life member of the Association of Feng Shui Consultants, Australia and a director of the architectural office, aq-qi-tektur in Berlin, where he lives and works with his wife Gyda Anders.

Muhammara

with sweet potato & beetroot

Jonquil Westwood Pinto Member: East Sussex

Blood nourishing recommendations for vegetarians and vegans can be challenging but this dish includes some of my favourites: beetroot, nuts, apricots and brown rice – with feta as an optional extra.

Ingredients 4 fresh beetroots 2-3 sweet potatoes 3 grilled and peeled red peppers (or jar of peppers) 75 g walnut pieces 1 tsp cumin seed 100 g breadcrumbs Handful dried apricots Juice of half a lemon 3 Tbsp extra virgin olive oil Chilli flakes (optional) Brown rice and feta cheese to serve

Serves 4-6 200C/400F/gas mark 6 Method For the muhammara, either use a jar of peeled, roasted peppers or prepare them yourself. Cut three raw red peppers in half and grill skinside up under a high heat until the skin blisters and blackens. Turn off the heat, put the peppers in a plastic bag and seal immediately. After a few minutes, open, remove and peel off the skins. Dry fry the cumin and walnut for a few minutes to release the aromas. Place in a blender along with the peeled peppers, breadcrumbs, apricots, lemon juice, olive oil, salt, pepper and chilli flakes (if using). Blitz to a rough paste. If needed, add more olive oil or a splash of water to make a rough dip consistency. Peel the beetroot and sweet potato and cut into large pieces. Place in a roasting tray with a little olive oil, salt and pepper. Cook for around 30 minutes until tender. Serve with a generous spoonful of muhammara, a little crumbled feta and some brown rice.