The Kushi Institute of Europe - Weekly Macrobiotic Recipe, created by Wieke Nelissen

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The Kushi Institute of Europe

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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

5 grandchildren.

Wieke can be contacted by email: wieke@...

Recipe of the Week

8 May 2006

designed by Wieke Nelissen

Italian White Bean Salad

Tips & Guidelines

Click here to download a printable version of this menu

Look for a new recipe every Monday!

Come and see our 10 experienced cooking teachers in action at

the 7th European Macrobiotic SUMMER CONFERENCE

Italian White Bean Salad

1 cup white beans, soaked for 8 hours in 2 cups water

½ teaspoon sea salt

1 red onion cut into thin slices

1 celery stick, finely chopped

¼ cup black olives, cut into halves, the pits removed

½ cup red radishes, cut into halves

1 tablespoon umesu

3 tablespoons parsley finely cut

1 garlic clove, crushed

3 tablespoons fresh lemon-juice

1 tablespoon olive oil

Boil the beans in the water until soft, but not broken, adding the salt towards

the end of the cooking time. Drain and rinse.

Marinate the radishes in the umesu for 10 minutes. Keep the juice.

In a bowl place the beans and mix them with all the rest of the ingredients,

including the radishes and the umesu. Let the salad rest for 15 minutes,

to let the tastes blend well. Serve cold.

top

Tips & Guidelines

The measurements used in the recipes are:

1 cup = 200 ml            1 tablespoon = 15 ml              1 teaspoon = 5 ml

The recipes are for 4 persons, unless mentioned differently. That is for 4

persons with a good appetite. You may like to take smaller portions, and adjust

the portions according to your needs.

Vegetables, grains and beans have to be washed before using in the recipes.

About Mirin: Mirin (cooking “wineâ€) from both Mitoku and Muso in Japan

doesn't contain any alcohol.

Deep-frying oil: use cold pressed sunflower oil, especially for deep-frying.

You can use it 10-12 times, provided that you don't burn the oil.

Gomasio, sea vegetable condiments, toasted seed and, sometimes, freshly

prepared condiments: carrot leafs, scallion-miso etc. Use them, in small

quantities, for the finishing touch on your meal.

Try to use products of organic quality as much as possible. Most of the

products used in the recipes are available at the Deshima Shop in Amsterdam.

The Mail Order Service of Deshima is always happy to serve you.

For instructional courses in cooking and lifestyle, we offer the Art of Life School

and Women's Health Program at the Kushi Institute of Europe in Amsterdam.

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