By Guestblogger Lilian Kluviers
Student of the Pure Cook’s Training Spring 2015.

unnamedI am delighted to welcome guestblogger Lilian.  Here, she shares her surprises from taking the Pure Cook’s Training and a lovely recipe creation to enjoy this Spring.  Lilian is based in the Netherlands and runs a special exercise academy internationally;

I have always been enthusiastic about nutrition and energy balance, and I felt it was time to go one step further.  So I attended Anna’s online Pure Cook’s Training. Indeed, though I had already a solid base in nutrition and Chinese medicine, she definitely taught me a lot. And inspired me in trying plenty of new recipes. This enabled me to implement the macrobiotic principles into the life of my whole family, including my little daughter who loves the natural food kitchen.

In January while the course began, my husband felt inspired too and started eating miso soup every morning. A beautiful surprise unfolded – the eczema he had suffered since childhood disappeared within days!

The macrobiotic way goes hand in hand with my vision on health and wellbeing, which I share as a Do-In teacher and teacher trainer on a daily basis. Do-In is an ancient, yoga-like, art of movement which has its origins in Chinese medicine. If you’d like to try it out, here’s a link to an article I recently wrote, sharing the essential meridian stretches.


Spring Green Parcels with Shitake Mushroom & Kohl Rabi

Serves 6

2 tsp sesame oil
handful of mushrooms, cut into slices
2 cloves of garlic
1 kohlrabi, grated
3 carrots, grated
1 tblsp black sesame seeds
½ tsp tamari
1 tsp white miso paste
2 shiitake mushrooms, soaked, then cut into small pieces
6 leaves of bok choi


1 tsp sesame oil
2 tblsp black miso paste
1 clove garlic
2 tsp grated ginger
¼ tsp lemon zest
1 tbsp lemon juice
½ tbsp tamari


  1. Start preparing the dressing:
    Warm the sesame oil, add the garlic and after a minute the ginger.  Cook for one more minute. Turn of the gas, mix the miso with the lemon juice, Tamari, and some water to get a good texture, add the lemon zest and stir. If preferred add some more lemon juice or rice vinegar to taste.
  2. Now prepare the filling:
    Warm the sesame oil, add garlic and mushrooms, cook for a minute. Then add the carrots, kohlrabi and a dash of water.  Cook for five minutes. Add the sesame seeds and the tamari. Mix the miso and lemon in a bowl. Add to the pan, together with the shiitakes.
  3. And for the greens:
    Steam the green part of the bok choi leaves. To fil them, place one leaf at the time on a plate, add a tbspn of the filling and fold and roll the leave into a nice little package.
    Serve with the dressing.


Radiate health, transform your life and enrich your wisdom about natural food and health. The professional Pure Cook’s Training Ecourse trains you over 7 modules to style plant cuisine into fabulous dishes, while integrating your learning for greater nourishment for yourself and others. Begins 25th April. Enrol today.