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Teachers
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 six grandchildren.
Cooking Classes
• Daikon Dishes for Discharging
To achieve the best results you have to understand the following: the way of cutting the daikon; cooking it shorter or longer or not at all; choosing fresh daikon or dried daikon; which dish for which health condition. It will all be explained and shown in this class.
• One Person Meals
Use your time and your ingredients on a clever way and you will be able to prepare in no time a very attractive and satisfying meal. Wieke will give personal advice on how to adjust your cooking for your personal circumstances.
• Delicious Tempeh Dishes
Tempeh, made from fermented soybeans, is traditionally a food from Indonesia, a former Dutch colony. Through the Dutch macrobiotic cuisine it found its way all over the world and is now a staple food in macrobiotic cooking. Wieke will show you some tempeh dishes you will love, with an international twist.
• Cooking for Gluten- and other Allergies
Dishes and drinks for better digestion. Which foods better to avoid, which foods help restore good digestion and a healthy intestinal flora.
• The Art of Miso Soup
Relaxing, Strengthening, and Discharging
Miso soup is the world’s best provider of healthy enzymes and bacteria that help your digestion. Learn to prepare this soup to improve your condition. Delicious, nutritious, and always adaptable to your personal needs, work, the season and the weather.
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