The Kushi Institute of Europe


 



 

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


 




Soft Whole Oats

Designed by Wieke Nelissen


19 July 2010


1 cup whole oats
3 cups water
a pinch of sea salt

 

Overnight cooking:
Put the ingredients in a heavy –bottomed casserole. Place the pot on the lowest
fl ame on a fl ame defl ector, at 10:00 pm. The oats will take a long time before
they start to boil, probably not before 5:00 am. When you wake up at 7:00 am.,
your porridge will be ready.


Pressure-cooking:
You may soak the oats for 4 hours. Put the ingredients in a not too small
pressure cooker. Pressure cook the oats with medium pressure for 1 hour. Let
the pressure go down slowly, without interfering. Serve the oats with a little
gomasio, rice malt or amazake.

 

 

 

Look for a new recipe every week!

 

For more recipes see:
cooking classes of the dutch program

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

 

 

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