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 6 grandchildren.

 

Wieke can be contacted by email: wieke@macrobiotics.nl


 




Apple Ginger Kanten

Designed by Wieke Nelissen


29 january 2012



 You need for 8 cubes:

½ litre fresh apple-juice
2 tablespoons kanten fl akes (agar agar)
a few grains of sea salt
½ tablespoon fresh ginger-juice


Bring the apple-juice with the salt to a boil, add the kanten and simmer until
the kanten is completely dissolved, in 8 minutes. Add the ginger-juice and cool
down the dessert in a shallow bowl. Cut 8 cubes. The kanten should be very
fi rm to avoid the risk that it will liquefy in your lunch box.

 

 

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The Art of Cooking School

 

 

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