What’s Coming Up in March with Lillian Cumic

Aloha friends,

I hope everyone across Hawai‘i is staying safe, dry, and well during these recent storms. It’s been quite a powerful reminder of nature’s strength—intense rains, strong winds, and those long, restless nights listening to it all unfold outside. My heart goes out to anyone dealing with flooding, power outages, or disruptions, and I’m sending you warmth and care during this time.

Moments like these invite us to slow down, stay grounded, and find comfort in the simple things—warm meals, a cozy home, and connection with loved ones (and our furry companions too 🐾). It’s also a time to reflect on gratitude—for safety, for community, and for the beauty that always returns after the storm passes.

As we move through March, I’m excited to share some seasonal inspiration, and a little sweetness to lift the spirit—especially as we lean into the Easter festivities.

Lillian and HNN anchor Grace Lee. Watch February’s segment on Cashew Cheese HERE.

Live on Hawaii News Now’s SUNRISE:“Easter Chocolate Strawberry Roses”. Tuesday March 24, 7:40 am

Join me for another live segment on Hawaii News Now’s SUNRISE with Grace Lee, where I’ll be demonstrating how to make beautiful chocolate covered strawberry roses for Easter. Be sure to tune in!

Published in The Star-Advertiser’s CRAVE March 18, 2026. Read the full story HERE.

My March 18 CRAVE Column in the Star-Advertiser.

My column “Nourishing Paradise is published in the Star-Advertiser’s CRAVE section on the third Wednesday of every month.

In my March CRAVE column titled “Freezer Fine Dining”, I explore the trend of elevated frozen foods and highlight some of my favorite finds at Down To Earth who so graciously sponsored all the the items for the story. The column is a perfect companion to the SUNRISE segment, offering ideas and inspiration you can take home and try in your own kitchen.

Meet & Greet with Chef Lillian Cumic

I’ll be at the Kakaʻako Farmer’s Market on March 28th from 8:00 am to 12:00 pm for a meet and greet. I’ll have Easter chocolate strawberry roses available, and my three cookbooks which you can have personally signed.

Looking Back at February

Cashew Cheese Sauce recipes from my cookbook Tasting Hawai’i Vegan Style available HERE.

I want to thank everyone who joined my February cooking demo hosted by the Vegan Society of Hawaii. Ingredients were generously sponsored by Down To Earth, and it was so rewarding to share my cashew cheese sauce recipe with everyone.

A big thank you also to the Honolulu Central Seventh-Day Adventist Church for providing such a wonderful space. Sharing plant-based meals and connecting with the community is always a highlight for me, and February was no exception.

For those of you interested in my Plant-Based Yaki-Grill Bentos, each box is far more than just rice and sides—it’s a thoughtfully composed, restaurant-quality experience crafted with the same care and precision as a fine dining kitchen. My mission is to nourish from the inside out, honoring the body, the senses, and the planet. Mahalo to Jocelyn Langsangan (@joceywriter) for the lovely shoutout on my Washoku Bento in CRAVE on March 4. Bentos are available by preorder for private functions, corporate events, and celebrations (minimum of 20), with customizable menus and limited quantities to ensure each one is made fresh and with intention. Learn more HERE.

March is all about making plant-based meals easy, elegant, and fun — whether on TV, in print, or at the Kaka’ako Farmers Market. I hope you’ll join for one or all of these events and see how plant-based staples can become the foundation for incredible meals.

Please take care of yourselves, check in on one another, and stay safe!

Warmest Aloha,

Lillian