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




Soup: Pumpkin with White Beans Soup

Designed by Wieke Nelissen


July 14

You need for 4-6 persons:
½ cup white beans, soaked overnight or 8 hours in 2 cups water
½ small orange colored pumpkin, cut into cubes
½ teaspoon ginger powder
sea salt to taste or 1 small bag kombu-shiitake dashi
2 tablespoons fi nely cut spring onions as a garnish



Boil the beans in the soaking water in a heavy-bottomed casserole, until soft in 1 hour. Add the salt or the dashi towards the end of the cooking time. Boil the pumpkin in 1 cup of water until soft, adding a pinch of salt. Puree the pumpkin with a mixer. Add the puree to the beans; add the ginger powder and more salt if needed. Boil a few more minutes. Serve with the spring onions as a garnish.




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




New recipe tip: august 4



For more recipes see:
cooking classes of the dutch program

Or come to our weekends of:
The Art of Cooking School