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






Bulgur Tabbuleh

designed by Wieke Nelissen


October 15

  • 1 ½ cup bulgur
  • 3 cups water
  • ½ teaspoon sea salt
  • 1 red onion, chopped
  • 2 spring onions, chopped
  • ½ cucumber cut into small cubes
  • 1 cup fi nely chopped fl at leaf parsley
  • a few sprigs fresh mint, fi nely chopped
  • 2-4 tablespoons olive oil
  • the juice of 2 lemons


Bring the water with the salt to a boil. Meanwhile put the oil in a heavy saucepan and lightly roast the bulgur during 1 minute, until shining. Add the boiling water, cover and cook the bulgur on a low flame for 20 minutes. Cool down the bulgur and add the rest of the ingredients. Serve cold.





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




A new & delicious recipe tip on Tuesday 10


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visit our monthly cooking classes