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




Lentil Stew Provençal

designed by Wieke Nelissen



July 24

  • 1 cup small green French lentils (Puy)
  • 2 cups water
  • 1 small zucchini (courgette), diced
  • 1 medium size carrot, diced
  • 1 garlic clove, fi nely chopped
  • 2 tablespoons olive oil
  • 1 tablespoon mirin
  • ½ teaspoon dried thyme or some fresh sprigs, chopped
  • ½ teaspoon dried rosemary or some fresh sprigs, chopped
  • sea salt and pepper to your taste
  • parsley as a garnish



Cook the lentils with the water, thyme and rosemary in a heavy saucepan until soft. 20 minutes. Add salt and pepper to your taste. Place the oil with the garlic in a frying pan and stir-fry for ½ minute over a moderate fl ame. Now add the carrot and the zucchini and continue to fry for 1 minute. Add a little salt and the mirin, cover and boil the vegetables for 2 minutes on a low fl ame. Add them to the lentils. Serve hot with a sprig of parsley.





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