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






Blanched Cabbage

designed by Wieke Nelissen


June 18

  • ½ small white or green cabbage
  • lightly salted water for blanching



Blanche the cabbage until a little transparent but still crispy. White cabbage takes more time then green cabbage or Chinese cabbage. Serve hot.





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




Every monday a new & delicious recipe tip!


For more recipes and product information,
visit our monthly cooking classes