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


 



 

 

Apple Ginger Kanten

Designed by Wieke Nelissen

 


August 25


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 firm to avoid the risk that it will liquefy in your lunch box.

 

 

 

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

www.deshima.eu

 

 

New recipe tip every moday

 

 

For more recipes see:
cooking classes of the dutch program

Or come to our weekends of:
The Art of Cooking School