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




Rich Buckwheat Salad

Designed by Wieke Nelissen

July 27


1 ½ cup buckwheat
3 cups water
2 pieces dried tofu, soaked for 5 minutes, then squeezed out and cut into
thin slices
1 carrot, chopped
1 onion, chopped
1 glass jar corn or 1 fresh corn-cob, the grains cut off
1 tablespoon sesame oil
½ teaspoon sea salt
3 tablespoons fi nely cut parsley, as a garnish



Bring the water with the salt to a boil. Meanwhile, heat up the oil in a heavy saucepan and stir-fry the onion for ½ minute, then add the carrot and continue to stir-fry for another ½ minute. Now add the buckwheat and stir-fry 1 more minute. Add the dried tofu, the corn grains and the boiling water and boil the buckwheat for 20 minutes on a low fl ame. Put the buckwheat in a bowl and mix in the parsley. Serve hot or cold, depending on the weather.





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