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




Kidney Beans and Corn Soup

Designed by Wieke Nelissen

May 25


1 cup kidney beans, soaked overnight in 2 cups water
½ cup corn from a glass jar or 1 fresh corn cob
2 cups water
1 carrot, chopped
1 onion, chopped
2 tablespoons shiro miso
sea salt to your taste
2 tablespoons fi nely cut parsley or spring onions as a garnish



Boil the beans in 2 cups of water, until soft, in 1 - 1 ½ hours. You may purée 50 percent of them, if you like. Cut the corn-grains from the cob. Boil the cob in 2 cups of water for 15 minutes. Add this sweet water and the corn-grains to the soup and add the vegetables and the miso. Add salt to your taste. Boil the soup until the vegetables are soft, 6 – 10 minutes. Serve the soup hot, garnished with the parsley or spring onions.





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