Apple Delight Recipe

Apple Delight – A delicious recipe by Janis Yee – Author of The Hawaii Book of Rice featuring fresh fruits, nuts and vegetables.  See how AlohaCare is committed to healthy and affordable recipes for the community at on AlohaCare’s Website.

Prep Time: 10 | Cook Time: 0 | Ready In: 10

Apple Delight Recipe



  • 3/4 cup lemon-flavored yogurt
  • 1/2 cup reduced-fat mayonnaise
  • 3 cups cooked brown rice, cooled
  • 2 whole red apples, cored and diced
  • 1 cupcelery, chopped
  • 3/4 cup nuts, coarsely chopped
  • 3/4 cup dried cranberries

Cooking Process:
1.  Combine Yogurt and mayonnaise in large bowl.
2.  Add remaining ingredients and mix well.
3.  Chill then serve.

With the abundance of fresh fruit and vegetable salads in Hawaii, its no wonder that we love our salads!!


Garden Tacos Salad Recipe

Garden Tacos – A recipe by Carol Nardello – Author of a Sweet Dash of Aloha shares this healthy and affordable recipe presented by AlohaCare.  Visit the AlohaCare website.

Prep Time: 10 | Cook Time: 0 | Ready In: 10

Garden Tacos Salad

  • 2 tomatoes, chopped
  • 1/2 sweet onion, minced
  • 1/2 jalapeno pepper, cored, seeded, and minced finely (optional)
  • 1 clove garlic, minced
  • 1/2 lime for zest and Juice
  • 1/4 cupcilantro, chopped (optional)
  • 2 (6 oz.)cans tuna packed in water, drained
  • 8 large Romaine leaves, washed and stems removed
  • 3/4 cup Cheddar cheese, grated

Cooking Process:

1   Prepare salsa in a medium bowl by combining the tomatoes, onion, jalapeno, garlic, lime zest and juice.
2.  Mix well and chill until needed.
3.  Combine drained tuna fish with prepared salsa, mixing well.
4.  Spread out Romaine leaves and evenly divide filling among them.
5.  Sprinkle with cheese and serve.

With the abundance of fresh fruit and vegetable salads in Hawaii, its no wonder that we love our salads!!

Vegetarian Korma Recipes

This is an easy and exotic Indian dish. It’s rich, creamy, mildly spiced, and extremely flavorful. Serve with naan and rice.

Vegetarian Korma Recipes


  • 1 1/2 tablespoons vegetable oil
  • 1 small onion, diced
  • 1 teaspoon minced fresh ginger root
  • 4 cloves garlic, minced
  • 2 potatoes, cubed
  • 4 carrots, cubed
  • 1 fresh jalapeno pepper, seeded and sliced
  • 3 tablespoons ground unsalted cashews
  • 1 (4 ounce) can tomato sauce
  • 2 teaspoons salt
  • 1 1/2 tablespoons curry powder
  • 1 cup frozen green peas
  • 1/2 green bell pepper, chopped
  • 1/2 red bell pepper, chopped
  • 1 cup heavy cream
  • 1 bunch fresh cilantro for garnish


Prep: 25m | Cook: 30m | Ready In: 55m

Heat the oil in a skillet over medium heat. Stir in the onion, and cook until tender. Mix in ginger and garlic, and continue cooking 1 minute. Mix potatoes, carrots, jalapeno, cashews, and tomato sauce. Season with salt and curry powder. Cook and stir 10 minutes, or until potatoes are tender.

Stir peas, green bell pepper, red bell pepper, and cream into the skillet. Reduce heat to low, cover, and simmer 10 minutes. Garnish with cilantro to serve.

For more Vegetarian Recipes Visit here@ Hawaiian Vegetarian Recipes

Jesse Lipman’s Curried Kabocha & Lentil Stew

We have been very fortunate to collaborate with the gang at AlohaCare Hawaii and their efforts and involvement with the community.  They have been promoting healthy and affordable eating which is very important with diabetes and obesity on the rise in Hawaii. They introduced us to Jesse Lipman who has been doing some amazing things with local ingredients and teaching the keiki how to use them in the kitchen. This dish that he cooked on the show has to be one of my favorite healthy recipes. If you haven’t had the opportunity to try lentils or aren’t sure if you would like it, try this recipe… I think you will be impressed!

 Jesse Lipman's Curried Kabocha & Lentil Stew


  • 1 kabocha squash, trimmed, seeded & cut into bite sized pieces
  • 2 cups lentils, washed & drained
  • 1 large bunch kale
  • 5 cups vegetable broth
  • 1 head garlic, chopped
  • 1 Onion, chopped
  • 2-3 fingers of olena, chopped
  • Salt & pepper to taste
  • 1 teaspoon curry powder
  • 4 tablespoons butter*
  • 1 tablespoon olive oil
  • 2-3 curry or sage leaves

*exclude butter for vegan

Cooking Process:

Heat a deep pan or medium stew pot over medium heat and add  1 olive oil and curry powder.  Sautee onion, then add olena, and garlic. Lightly salt and pepper to taste.  When onions and garlic start to brown, add lentils and stir until everything is mixed well, cook 2-3 minutes.  Add a little olive oil if pan gets dry.  Add 4 cups vegetable broth, cover pan, adjust heat to simmer.  While lentils cook start another sautee pan with butter and the curry or sage leaves and gently simmer. Butter can turn brown but should not burn.  As lentils begin to soften (about 10 minutes) add kabocha. Also, add the leftover vegetable broth if stew gets too thick.  Kabocha and lentils should soften together after 10-15 minutes of cooking. At this point taste for seasoning, add additional salt, pepper, curry powder if needed.  Add the kale and stir gently. Cook 2-3 minutes. Strain the herb butter into the stew pot and gently stir or drizzle a little of the butter on each serving bowl instead.

For more Delicious recipes visit here@ Hawaiian Vegetarian Recipes

Quinoa and Black Beans Recipe

Very flavorful alternative to black beans and rice. Quinoa is a nutty grain from South America.

Quinoa and Black Beans


  • 1 teaspoon vegetable oil
  • 1 onion, chopped
  • 3 cloves garlic, chopped
  • 3/4 cup quinoa
  • 1 1/2 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1/4 teaspoon cayenne pepper
  • salt and ground black pepper to taste
  • 1 cup frozen corn kernels
  • 2 (15 ounce) cans black beans, rinsed and drained
  • 1/2 cup chopped fresh cilantro

Prep: 15m | Cook: 35m | Ready In: 50m

Cooking process:

  • Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes.
  • Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes.
  • Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.

For more recipes visit here@ Hawaiian Vegetarian Recipes

Raw Coconut Bars Recipe

Looking for a quick treat that is easy to make and delicious?  Try these raw coconut bars which are vegan and vegetarian friendly!  Add some chopped macadamia nuts for added flavor and crunch!

Raw Coconut Bars


  • 4 tablespoons coconut butter, room temperature
  • 2 tablespoons coconut oil, room temperature
  • 1 1/2 tablespoons agave
  • 1/4 teaspoon pure vanilla extract
  • pinch of salt
  • 1 3/4 cups sweetened coconut flakes

Add 1/2 cup finely chopped macadamia nuts for added crunch (optional)

Cooking Process:

  • Line a loaf pan with parchment or waxed paper. Add coconut butter, coconut oil, agave, vanilla and salt to a medium bowl and mix well. Add shredded coconut and macadamia nuts (optional) and mix well ensuring that all ingredients are combined. Add mixture to pan and press firmly using your fingers until the mixture holds its form.
  • Place in refrigerator for 60 minutes or until it sets.

Find more delicious recipes visit here@ Hawaiian Vegetarian Recipes