Have you been keeping cool this summer? Despite the heat and humidity, you can stay comfortable, conserve energy and manage electricity use with these tips:

>> Instead of using an air conditioner, open the windows to the tradewinds. Use cool and efficient compact fluorescent light or light-emitting diode bulbs. CFLs and LEDs use 75 percent less energy, last longer and produce less heat.

>> When using an air conditioner, keep doors and windows closed, and run ceiling fans to circulate cool air rather than lowering the thermostat. Choose Energy Star air conditioners, which are on average 15 percent more efficient than standard models.

>> Outside your home, plant leafy native trees, plants and shrubs, or set up trellises on the warmer sides of your home and medium-size trees on the west side to block the afternoon sun. Use light-colored roof material and exterior paint.

“Cool Tips for Home and Work” provides more advice, available at hawaiianelectric.com/cooltips or call 543-7511.

This week, try these cool and refreshing recipes to keep the heat down for the rest of the summer.

WATERMELON “POKE” BOWLS

• 5 cups cubed watermelon
• 1/4 cup chopped green onions
• 1 small cucumber, thinly sliced
• 1/4 cup macadamia nuts
• 2 tablespoons pickled ginger
• 1 small jalapeno or Thai chili, diced
• 1/2 ripe avocado, pitted and diced
• Handful of microgreens
• Furikake or toasted sesame seeds, for garnish
• >> Dressing
• 1 tablespoon tamari
• 2 cloves garlic, minced
• 2 teaspoons lime juice
• 2 teaspoons rice vinegar
• 1 tablespoon cane sugar or agave
• 1/2 teaspoon sesame oil

Combine dressing ingredients in small bowl; refrigerate until ready to use.

Toss watermelon with green onions and a little dressing.

Into 4 bowls, divide watermelon, cucumber, macadamia nuts, pickled ginger, jalapeno, avocado and microgreens. Add more dressing and gently toss. Garnish with furikake. Serves 4.

Approximate nutritional information, per serving (not including furikake or toasted sesame seeds): 180 calories, 10 g total fat, 1.5 g saturated fat, no cholesterol, 260 mg sodium, 24 g carbohydrate, 3 g fiber, 17 g sugar, 3 g protein.

SHRIMP CEVICHE STUFFED AVOCADOS

• 3 large ripe avocados, halved, skin and pit removed
• 1 lime wedge
• Kosher salt, to taste
• 1 pound fresh raw shrimp, chopped
• 1 red chili pepper, minced
• 1/2 cup finely diced white onion
• 2 tablespoons minced Chinese parsley
• 2 tablespoons fresh lime juice
• 1/2 cup orange juice
• 2 tablespoons vegetable oil

Arrange avocado halves on a platter. Sprinkle with lime juice and salt.

In a medium bowl, combine shrimp, chili, onion and Chinese parsley. Mix well; add lime juice. Stir and let sit for 10 minutes or until shrimp turns opaque.

Add orange juice and vegetable oil; stir well. Taste and add more salt if needed. Spoon ceviche into the hollow in each avocado half. Chill. Serves 6.

Approximate nutritional information, per serving (not including salt to taste): 220 calories, 16 g total fat, 2 g saturated fat, 95 mg cholesterol, 450 mg sodium, 9 g carbohydrate, 5 g fiber, 1 g sugar, 12 g protein.

AUTHENTIC GREEK TZATZIKI

• 1-1/2 cups plain full-fat Greek yogurt
• 2 large garlic cloves, finely minced
• 2 tablespoons extra- virgin olive oil
• 1 tablespoon white vinegar
• 1/2 teaspoon salt
• 1/2 large cucumber, unpeeled, grated and drained well
• 1 tablespoon minced fresh dill

In a large bowl, combine yogurt, garlic, oil, vinegar and salt. Add grated cucumber and dill; stir to combine. Serve chilled with pita bread for dipping. Makes about 2 cups or 6 servings.

Tip: Adding salt to grated cucumber leaches out excess water and improves flavor. Place in cheesecloth or a sieve and let drain overnight.

Approximate nutritional information, per serving (not including pita bread): 120 calories, 10 g total fat, 5 g saturated fat, 10 mg cholesterol, 200 mg sodium, 3 g carbohydrate, no fiber, 2 g sugar, 4 g protein.

More Hawaiian Electric Co. recipes are available at hawaiianelectric.com.