SUMMER CONFERENCE


Hour to Hour Program
Summer Conference 2014

Our Sponsors
   

THE ART OF LIFE SCHOOL

Hour to Hour Program
Art of Life School 2014


Macrobiotic Career Training Program
Main Subjects
Classes
Registration

 


Meet with participants from around the world, in the midst of nature, at the comfortable conference center Guldenberg, Helvoirt, Holland


Daily 3 delicious vegan macrobiotic meals
with 100% organic ingredients

Our Summer Conference Menu’s
designed by Wieke Nelissen

Sunday
August 3
Opening dinner Saturday
August 9
Festive dinner followed with live classis concert
  Relaxing shoyu bouillon
Brown rice with sweet rice
Fried tofu in shoyu and mirin
Hiziki with vegetables
Fresh sauerkraut salad
Steamed broccoli
Pickles

Dessert: Fresh fruit kanten


  Creamy pumpkin soup with barley
Brown rice with sweet rice
Tempeh in snow nabe
Crispy broccoli
Hiziki, dried daikon, shitake & konniyaku
Pickles
Dessert: Mixed fresh fruit kanten
Monday
August 4
Breakfast Sunday
August 10
Breakfast
  Sweet vegetable miso soup
Soft rice
Crispy greens
Breads and spreads
Pickles/condiments

  Shoyu soup with dried daikon
Soft rice and barley
Crispy greens
Breads and spreads

Pickles/condiments
 
Lunch

Sweet millet with pumpkin and ginger
Chinese cabbage and shiso pressed salad
Tempeh cubes sweet and sour
Crispy blanched greens
Dessert: Apple orange
 
Lunch

“Maccheroni con ragu”
Fresh sauerkraut salad
Daikon carrot nishime
White beans zucchini salad
Dessert: Azuki kanten with vanilla sauce
 
Dinner

Creamy chickpea soup
Brown rice with sesame seeds
Dried daikon with shitake and vegetables
Crispy green cabbage
Tempura onion carrot with ginger dip
Nori condiment
Pickles


 
Dinner

Miso soup with ginger
Brown rice and shitake
Sweet black beans with kuzu
Crispy greens
Nori tempura
Snow nabe with celery and carrot
Pumpkin nishime
Tuesday
August 5
Breakfast Monday
August 11
Breakfast
  Miso soup with tofu
Soft whole oats
Crispy greens
Breads and spreads
Pickles/condiments

  Miso soup with tofu
Soft whole oats
Crispy greens
Breads and spreads
Pickles/condiments

 
Lunch


Udon with seitan vegetable sauce
Mixed crispy greens
Shio kombu with sesame and vegetables
Dessert: Melon mousse
 
Lunch

Italian shitake and vegetable risotto
Fresh green salad with olives
Blanched broccoli with sesame dressing
Dessert: Apple crunch
 
Dinner

Shoyu ginger soup with tofu strips
Azuki sweet rice
Onion carame
Nishime daikon pumpkin
Pressed salad with wakame and takuan
Nori tempura
Pickles

 
Dinner

Onion mochi soup
Sweet millet with sweet potato
Mixed sea vegetable salad & tahini “mayo”
Crispy broccoli, celery and cabbage
Tofu croquet with mustard dip
Pickles
Wednesday
August 6
Breakfast Tuesday
August 5
Breakfast
  Sweet relaxing miso soup with corn
Soft rice with sweet rice
Crispy greens
Breads and spreads
Pickles/condiments
  Miso soup with dried daikon
Soft brown rice
Crispy greens
Breads and spreads
Pickles/condiments
 
Lunch


Buckwheat & quinoa, dried tofu & onions
Fresh salad with mocha croutons
Toasted olive bread with humus
Dessert: Fresh fruit kanten
 
Lunch


Buckwheat & quinoa, dried tofu and onions
Tempeh sweet and sour
Carrot daikon in umesu
Crispy cabbage
Cucumber salad & pumpkin seed dressing
Dessert: Apple orange caramel
 
Dinner

Italian white beans soup
Brown rice with sweet rice
Steamed broccoli with sesame “mayo”
Arame with onions
Daikon wheels with shiro miso
Fresh sauerkraut salad
Pickles



 
Dinner

Zucchini barley soup
Brown rice with shiso pickle
Nishime pumpkin daikon
Broad beans, kombu and sesame seeds
Azuki with sesame seeds and fresh lotus
Pressed salad with radish and takuan
Thursday
August 7
Breakfast Wednesday
August 13
Breakfast
  Shoyu bouillon with shitake & dried daikon
Soft sweet rice and barley
Crispy greens
Breads and spreads
Pickles/condiments
  Sweet vegetable miso soup
Soft rice with barley
Crispy greens
Breads and spreads
Pickles/condiments

 
Lunch


Tabouleh with parsley
Falafel with tahini sauce
Fresh salad with vinaigrette
Broad beans and carrot
Dessert: Green tea strawberry kanten
 
Lunch


Penne with scrambled tofu-pumpkin
Nori condiment
Crispy cabbage
Pressed cucumber with ginger pickle
Dessert: Fresh fruit kanten with tofu cream
 
Dinner

Kidney bean soup with seitan tempura
Sweet millet with pumpkin
Hiziki with vegetables and dried tofu
Onions caramel with black sesame
Pickles


 
Dinner

Harira chickpea soup
Brown rice with sweet and sour shitake
Arame onions and ginger
Pressed Chinese cabbage with takuan
Quick sautéed leeks
Pumpkin with fu
Friday
August 8
Breakfast Thursday
August 14
Breakfast
  Cleansing miso soup
Oat flake porridge
Crispy greens
Breads and spreads
Pickles/condiments
  Barley soup with vegetables
Sweet millet with pumpkin
Crispy greens
Breads and spreads
Pickles/condiments
 
Lunch


Lebanese rice with pine seeds
Cucumber wakame salad
Fried tofu in shoyu and mirin
Mixed greens
Dessert: French strawberry pie
 
Lunch


Bulgur with onions and sweet potato
Falafel with tahini sauce
Rucola salad
Crispy greens
 
Dinner

Lentil soup Provençale
Brown rice and wild rice
Tempura onion carrot with ginger dip
Daikon in lemon peel and takuan
Crispy greens
Shio kombu with shitake and carrot

 
Dinner

White fish soup in sweet potato
Brown rice with shitake
Onion-carrot tempura
Pumpkin nishime
Wakame cucumber takuan salad
Dessert: Apple strawberry pie
Saturday
August9
Breakfast Friday
August 15
Breakfast
  Sweet corn miso soup
Soft whole oats
Crispy greens
Breads and spreads
Pickles/condiments
  Vegetable miso soup
Soft rice with sweet rice
Crispy greens
Breads and spreads
Pickles/condiments
 
Lunch


Sushi roll with tofu, pickle and cucumber
Sandwich with fried tofu and rucola salad
Apple ginger kanten in kinako powder


 
Lunch


Rice ball with umeboshi
Sandwich with fried tofu and rucola salad
Apple ginger kanten in kinako powder

 

The menus have been specially designed for people from different cultures by Wieke Nelissen

Menu’s and recipes of the dishes served for breakfast, lunch and dinner during last year’s Summer Conferences, including soups and desserts, are available in a cookbook:
The International Macrobiotic Summer Cookbook, by Wieke Nelissen

This book is available in the Deshima Shop or can be shipped to you by www.deshima.eu