Veg for the holidays with Tim the Girl 

The list of benefits offered by a vegetarian diet is virtually endless. But if reduced risks of cardiovascular disease, cancer, and obesity aren’t enough to get you on the green team, consider this: you’ll save money (your own), save lives (of cuddly animals), and live an average of seven years longer than a carnivore. In this Current exclusive, EATSmart’s Tim the Girl shares secrets for a healthy holiday — without the tryptophan coma.

No time to cook healthy holiday fare? Tim the Girl does. So if you’d rather not follow the recipes you see here, get them fresh from the source (side dishes that serve eight people — including the carnivorous kind — can be purchased for $40; a full holiday meal can be purchased for $200-$250). Email for more information. •

*All recipes serve 6-8

Golden Beet and Turnip Puff

“In Canada, this is a family favorite.”


2 cups golden beets + 4 cups turnips (peeled, cut into 1-inch cubes, boiled until tender, and mashed)

2 tablespoons room temperature butter + 2 tablespoons melted butter

2 eggs, beaten

3 tablespoons flour

1 tablespoon brown sugar

1 teaspoon baking powder

3/4-teaspoon sea salt & black pepper (mixed together)

1/2-cup fine bread crumbs


Preheat oven to 375°.

Mix the cooked and mashed vegetables together with the room-temperature butter and let cool.

Add the eggs, flour, brown sugar, baking powder, and salt and pepper, and stir until evenly mixed.

Spoon the mixture in a buttered casserole dish and top with breadcrumbs.

Drizzle the melted butter on top and bake for 25 minutes.

Roasted Brussels with Candied Pecans

“Replace the salt with cubed bacon

if you absolutely must.”


35-40 medium-sized brussels sprouts

4 tablespoons + 2 tablespoons olive oil

1/2-teaspoon sea salt

1/2-tablespoon red pepper flakes

2 cups pecans, coarsely chopped

4 tablespoons maple syrup


Preheat oven to 375°

Toss the brussels with the (4 tablespoons) olive oil, sea salt, and red pepper flakes, and place in a roasting pan.

Roast for 40-45 minutes, stirring often.

Sauté the pecans in the (2 tablespoons) olive oil.

Once the pecans turn two shades darker, add the maple syrup and stir until evenly coated.

Toss the candied pecans with the brussels and serve.

Shaved Brussels with Lemon Zest

“A beautiful way to add vegetables

to the table.”


6 cups brussels sprouts, cleaned, trimmed, and shaved

3 tablespoons olive oil

2 cloves garlic, minced

Zest of one medium-sized lemon

1 teaspoon sea salt


Using a mandolin or sharp knife, “shave” the brussels from top to bottom into thin ribbons.

Heat a large sauté pan to medium heat.

Add the olive oil, garlic, and brussels to the pan and cook until just tender (approximately 6 minutes).

Add the lemon zest and salt to the mixture, toss and serve.

Fresh Cranberry Relish

“A refreshing, tangy alternative to the insipidly sweet variety found on many a holiday table.”


One 12 oz. bag raw fresh cranberries

1/4-cup organic cane sugar

1/4-cup brown sugar

1 medium-sized orange

1 medium-sized grapefruit


Cube the fruit, remove the seeds, but leave the peels on.

Place all the ingredients in a food processor and blend until smooth.



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