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




Pumpkin Summer Style

designed by Wieke Nelissen



June 20


  • 8 thin slices of pumpkin, cut into halves
  • 2 tablespoons water
  • 2 tablespoons mirin
  • 2 tablespoons fresh lemon-juice
  • a pinch of sea salt
  • 1 tablespoon lightly toasted black sesame seeds as a garnish



Put the water, the mirin and the lemon-juice in a heavy-bottomed casserole. Add the pumpkin and a pinch of salt. Cover and boil until the pumpkin is soft but still fi rm. Make sure that all the slices are in touch with the liquid, for a better taste. Place the pumpkin slices on a plate and, if there is a little of the liquid left, poor it on the slices. Use the sesame seeds as a garnish. Serve warm or cold.




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