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




Wok Style Vegetables

Designed by Wieke Nelissen

October 20


2 Chinese cabbage leaves, cut into 2 cm large strips
1 small carrot, sliced
1 celery stick, sliced
1 garlic clove, crushed
1 tablespoon sesame oil
¼ – ½ teaspoon sea salt



In a wok slowly warm up the oil and add the garlic. Stir-fry gently, until very light golden, then add the carrot. On a medium high fl ame stir-fry the carrot, adding a pinch of salt to bring out the juice. When the carrot becomes fl exible, add the Chinese cabbage and a pinch of salt. When the cabbage starts to look transparent, add the celery. Add a little more salt, stir-fry 1 – 2 minutes more on a high fl ame. The vegetables should stay crispy and dry. Serve hot.





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For more recipes see:
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