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


 



 

 

Dessert: Amazake Almond Pudding

Designed by Wieke Nelissen


December 15

 


You need for 6 portions
1 glass of millet amazake (350 g)
1 ½ cup Bonsoy soymilk
4 tablespoons almond powder or
2 tablespoons white almond paste
4 tablespoons kuzu, dissolved in a little water
¼ teaspoon sea salt
½ tablespoon grated lemon-peel
a few drops of natural almond concentrate
for garnish: 1 tablespoon lemon-peel, cut into very thin strips
1 tablespoon rice malt
2 tablespoons water

 

 

Bring the amazake with the salt, the Bonsoy, the almond powder or paste, the grated lemon and the almond concentrate to a boil, while stirring. Add the dissolved kuzu, stir well, and boil 1 minute. Cool down in a bowl or make individual portion.
The garnish: boil the strips of lemon-peel with the water and the malt on a very low fire, until almost all the liquid is gone, about 5 minutes. Garnish the pudding with it.

 

 

 

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 monday

 

 

For more recipes see:
cooking classes of the dutch program

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