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






Penne with Summer Vegetables

designed by Wieke Nelissen


July 13

  • 500 g penne whole wheat noodles
  • 1 cup green beans, trimmed and cut into halves
  • 1 carrot, cut into matchsticks
  • 10 cm cucumber
  • 2 tablespoons sesame oil
  • 2 tablespoons shoyu
  • 2 tablespoons mirin
  • sea salt


Boil the penne until al dente, in lightly salted water. Rinse with cold water and
Cut the cucumber lengthwise into halves. With a small spoon remove the
seeds. Cut the cucumber diagonally into thin slices.
Blanche the green beans in a little water with a pinch of salt, until almost
tender but still bright green. Drain them. Put the oil in a wok or heavy saucepan
on a medium high fl ame. Stir-fry the carrots for ½ minute, then add the
green beans and the penne. Stir-fry a few minutes, adding the shoyu and the
mirin. Now add the cucumber. Mix the cucumber in well, until the color of the
skin starts to turn into bright green. This takes only 1 minute on a medium to
high fl ame. No liquid should be left.




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