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






Chinese Cabbage Sushi

designed by Wieke Nelissen



April 24

  • 3 – 4 leaves of Chinese cabbage
  • 2 cups water
  • a pinch of sea salt


For the filling

  • 2 shiso leaves
  • 6 cm cucumber, cut lengthwise into 6 pieces, the seeds removed



Blanche the leaves one by one in the boiling water with a pinch of salt, during 10 seconds. Drain the leaves. Place the leaves on a bamboo sushi mat, overlapping each other and with the top part alternately left and right. Spread out the shiso leaves on top of the cabbage leaves. Place the cucumber pieces, 3 by 3, in the middle. Place your fi ngers on top of the cucumber to keep them in
place and start to roll: fi rst over the cucumber, press back, and continue to roll with your left hand, pulling up the mat with your right hand. Squeeze out the sushi mat with the cabbage in it, to remove excess of liquid. Let the roll rest a few minutes, and then carefully cut it into 8 pieces. Serve cold.





Ingredients, top quality knives, kitchen ware,
Wieke’s cookbook & many other books
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are possible to order online:




New recipe tip every monday, next tuesday 27


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