Hour to Hour Program
Summer Conference 2014

Our Sponsors


Hour to Hour Program
Art of Life School 2014

Macrobiotic Career Training Program
Main Subjects





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



Wieke Nelissen (Netherlands),

is co-director of the Kushi Institute of Europe together with her husband Adelbert. Wieke has taught macrobiotic cooking, women's health, and family health all over Europe for over 30 years. She has written many articles on cooking and authored the Summer Conference 2004 Cookbook. Her classes are very practical, focused on quick, dynamic, and tasty dishes for better health. Wieke has five children and ten grandchildren.





Cooking Classes


Tofu, Tempeh and Seitan, the Easy and Tasty Way
Especially when you have little time to cook, or you want to serve a tasty meal for friends, use tofu, tempeh or seitan. Croquettes, tempura, with vegetables and noodles: always a success and prepared in little or no time!


Beans from Around the World
Beans and pulses are our main source for plant-based protein. Every culture has its own special dishes and soups; from Morocco to the Middle East; from China to Japan and Europe. A culinary trip around the world.


Delicious Pickles in Dishes
Pickles, rich on vitamins, minerals and amino acids, are the finishing touch for your meal. They help to digest your food to the optimum. Wieke will show you some very tasty and beautiful dishes, with the use of pickles you can buy in the Deshima shop.


Cooking for Strong Bones and Joints
Fashion a way of eating that promotes a lifetime of strong bones and flexible joints, while preventing problems often associated with aging. Wieke will show you the best dishes for a superb intake of plant quality calcium, needed for strong bones, such as goma dofu, hiziki dish and fiber rich green leafy vegetables.


Quick and Savoury Lunches
In no time a lunch or a quick meal, without stress. It is all a question of preparation and planning. Most vegetable cooking styles are very short, noodles or grains can be prepared in advance. Wieke is specialized in quick cooking, learn from her skills and experience.

Sweet – Salty – Fat on a Healthy Way
They are the most popular tastes at the moment. How can we satisfy our cravings for these tastes on a healthy way without falling back into old eating habits? But also: what do we miss in our daily meals that we crave so much these extreme tastes?