Did you know a healthy heart is connected to brain health? The Alzheimer’s Association has found strong evidence linking brain health to heart health and recommends following a Mediterranean diet, rich in seafood, whole grains, fruits, vegetables and fatty acids.

Support finding a cure for Alzheimer’s disease by participating in Oahu’s Walk to End Alzheimer’s to be held 7 a.m. to noon Saturday at Magic Island. Call Eric Batalon at 591-2771.

Here are recipes based on the Mediterranean diet.

WILD RICE PAELLA WITH SHRIMP AND MUSSELS

1 tablespoon extra-virgin olive oil
1/2 cup onion, chopped
1/2 cup bell pepper, chopped
2 cloves garlic, minced
2 cups wild rice (soaked in water for 2 hours, then strained)
4 cups low-sodium chicken stock, divided
1/2 teaspoon dried thyme
2 teaspoons turmeric
1 teaspoon smoked paprika
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 large pinch saffron
1 pound peeled and deveined raw shrimp (21-25 pieces)
1 pound mussels, cleaned
1 cup frozen green peas, thawed
4 lemon wedges

Over medium, heat oil in large skillet. Add onion, bell pepper and garlic; cook until vegetables are softened, about 3 minutes. Remove from skillet; set aside.

In same skillet, add rice, 3 cups chicken stock, thyme, turmeric, smoked paprika, salt, pepper and saffron; bring to boil over medium heat. Cover and cook 30 minutes.

Add remaining stock, shrimp, mussels, peas and bell pepper mixture. Cover and cook 7 to 10 minutes or until mussels are open and shrimp is opaque. Turn off heat and let rest until liquid is absorbed. Serve with lemon wedges. Serves 6.

Approximate nutritional information, per serving: 420 calories, 7 g fat, 1.5 g saturated fat, 180 mg cholesterol, 1100 mg sodium, 52 g carbohydrate, 5 g fiber, 4 g sugar, 39 g protein

TUSCAN WHITE BEAN STEW

2 cups dried cannellini beans, rinsed, soaked overnight and drained
6 cups water
1 teaspoon salt, divided
1 bay leaf
2 tablespoons olive oil
1 Maui onion, chopped
3 carrots, peeled and chopped
6 cloves garlic, chopped
1/4 teaspoon freshly ground black pepper
1 teaspoon fresh thyme, chopped
1 teaspoon fresh oregano, chopped
1 tablespoon fresh rosemary, chopped
1-1/2 cups low-sodium chicken stock
8 cups kale, stems removed and leaves roughly chopped
1/4 cup shaved Parmesan

In soup pot over high heat, combine beans, water, 1/2 teaspoon salt and bay leaf. Bring to boil, reduce heat to low, cover and simmer until beans are tender, 60 to 75 minutes. Drain, reserving 1/2 cup cooking liquid; discard bay leaf. Place cooked beans into large bowl and set aside.

In small bowl, combine reserved liquid and 1/2 cup cooked beans. Mash with fork to form paste. Stir into cooked beans.

Return pot to the stove and add olive oil, onions and carrots; saute until carrots are tender-crisp, 6 to 7 minutes. Stir in garlic and cook until softened, about 1 minute. Stir in remaining salt, pepper, thyme, oregano, rosemary, stock, kale and bean mixture.

Bring to boil, then reduce to low heat; simmer until stew is heated through and kale leaves are wilted and tender, about 5 to 7 minutes.

Ladle stew into warmed bowls and top with Parmesan shavings. Serves 6.

Approximate nutritional information, per serving: 350 calories, 7 g fat, 1.5 g saturated fat, 5 mg cholesterol, 450 mg sodium, 56 g carbohydrate, 16 g fiber, 4 g sugar, 19 g protein

MEDITERRANEAN-STYLE BAKED APPLE

4 Granny Smith apples, cored
4 tablespoons honey
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg
1/4 teaspoon allspice
1/2 cup walnuts, chopped
1/4 cup dried cranberries, chopped
1/4 cup golden raisins, chopped
Juice of 1/2 lemon
Zest of 1/2 lemon
Zest of 1/2 orange

Preheat oven to 350 degrees. Place apples in baking dish; set aside.

In small mixing bowl, combine remaining ingredients. Fill center of apples with mixture, making sure to pack firmly. Use remaining filling to form mounds on top of apples.

Pour approximately 1/2 inch of water into baking dish. Place on middle shelf of oven and bake 40 to 45 minutes or until apples are soft.

Place apples on serving plates and drizzle with the juices from baking pan. Serve immediately. Serves 4.

Approximate nutritional information, per serving: 280 calories, 5 g fat, 0.5 g saturated fat, no cholesterol or sodium, 62 g carbohydrate, 5 g fiber, 51 g sugar, 2 g protein

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More Hawaiian Electric Co. recipes are available at www.heco.com.