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






Italian White Bean Salad

designed by Wieke Nelissen


August 13

  • 1 cup white beans, soaked for 8 hours in 2 cups water
  • ½ teaspoon sea salt
  • 1 red onion cut into thin slices
  • 1 celery stick, fi nely chopped
  • ¼ cup black olives, cut into halves, the pits removed
  • ½ cup red radishes, cut into halves
  • 1 tablespoon umesu
  • 3 tablespoons parsley fi nely cut
  • 1 garlic clove, crushed
  • 3 tablespoons fresh lemon-juice
  • 1 tablespoon olive oil



Boil the beans in the water until soft, but not broken, adding the salt towards the end of the cooking time. Drain and rinse.
Marinate the radishes in the umesu for 10 minutes. Keep the juice.
In a bowl place the beans and mix them with all the rest of the ingredients, including the radishes and the umesu. Let the salad rest for 15 minutes, to let the tastes blend well. 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


For more recipes and product information,
visit our monthly cooking classes