Wieke Nelissen is a leading cooking teacher in the international macrobiotic community and has been an active teacher for over 30 years.
She has written many articles for various macrobiotic publications, and designed many original dishes.
Her recipes are characterized by
simplicity and are easy to prepare, tasty, colorful and family-oriented.
Since 1978, Wieke has been the co-director of the Kushi Institute of Europe, together with her husband Adelbert Nelissen. They have 5 children and 10 grandchildren.


Wieke can be contacted by email: wieke@macrobiotics.nl






Vegetable Chickpea Stew

designed by Wieke Nelissen


October 16

  • ½ cup chickpeas, soaked overnight in 3 cups water
  • 2 onions cut into ¼
  • 2 carrots cut into big pieces
  • 1 sweet potato cut into big pieces
  • 2 slices pumpkin cut into big cubes
  • 1 tablespoon olive oil
  • a few saffron threads
  • sea salt and pepper to your taste
  • 2 tablespoons fi nely cut parsley as a garnish


Place the chickpeas with the soaking water in heavy-bottomed casserole and cook them with the saffron, until tender. In a frying pan heat up the oil and stir-fry the vegetables for 2 minutes on a medium high fl ame. Add the vegetables to the cooked chickpeas and let them boil until soft. Add salt and pepper to your taste. Serve hot with the parsley as a garnish.


Couscous Moroccan Style


  • 1 ½ cup couscous
  • 3 cups water
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • 1 tablespoon fi nely cut fresh coriander


Bring the water with the salt to a boil. Lightly toast the couscous in the olive oil on a low fl ame until the couscous is shining, and then add the boiling water.
Cover and boil the couscous for 15 minutes. When al the kernels have the same transparent color, the couscous is done. With a wooden spoon mix in the coriander, place the couscous in a bowl and serve with the chickpea stew.







Ingredients, top quality knives, kitchen ware,
Wieke’s cookbook & many other books
including the new Ideal Food Pattern brochure
are possible to order online:




Next recipe tip, monday september 4


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