Look Ma’, I’m a Columnist! And Christmas has come to Sweden

Have you read my new column at The Growth Op, yet?

I’ve done a lot of growing since you’ve heard from me last! I can officially add “columnist” to my resume and Linkedin profile now, since I’ve started writing a column called Plant Food in collaboration with The Growth Op. I am very excited about this project, because it brings together two of my favourite things: cooking and cannabis! Twice a month, I’ll be sharing some of my all-time favourite recipes with you, among other cool cannabis and food related content. The first recipe will be up early November, where I teamed up with Calyx CBD oils to create a highly nutritional and medicated meal. Keep an eye out for any announcements on my social channels so you can be one of the first people to try it. It’s super seasonal, super delicious and full of superfoods!

To read the first installment in my new series, Plant Food on The Growth Op, click here. It tells you a bit about my personal life story, and will give you a better idea about how and why I came to use cannabis as medicine. It goes into detail about what traumatic life experiences caused me to suffer from anxiety, and how Calyx CBD oil helped me overcome it. I am so grateful for the miracle molecule called CBD, and for living in a country that no longer criminalizes this life-saving medicine.

It’s beginning to look a lot like Christmas in Sweden at Royal Park!

Once again, I’ve collaborated with Radisson Blu Royal Park Hotel, but this time around I created an amazing Christmas Smorgasbord feast fit for true royalty! This traditional Scandinavian feast is called a Julbord, which literally translates to “Christmas table”, that’s served in the month leading up to Christmas. Basically, it’s a massive table full of everyone’s favourite traditional holiday dishes, only I’ve managed to veganize them!

For two weekends in December, Radisson Blu Royal Park Hotel will be hosting Christmas festivities complete with holiday Julbord, and of course alongside my signature vegan charcuterie and cheeses. I’ve veganized all of the Scandinavian holiday must-have dishes, like lentil and walnut meatballs in a traditional Swedish sweet and creamy gräddsås sauce, and maple and dijon whole carved seitan ham with a honey mustard glaze served with lingonberries. I am particularly proud of the hickory smoked rack of seitan baby back ribs smothered in a sweet BBQ sauce!

If you want to come see me work my magic in Stockholm for a lovely holiday vacation adventure, use my promotional code DOUG when booking your room at the Radisson Blu Royal Park Hotel for 10% off your stay up until New Years Eve! To check out all of the awesome holiday festivities they’ve got planned, click here.

Last but not least… #DougMcNishUSA is about to become a thing!

I can’t say too much right now, but let’s just say that as you’re reading this, I’m somewhere in the deep South working on something very special… if you want to be the first to know as soon my new project is revealed, make sure to follow this link.

That’s all I can say for now, so from one #PlantAddict to another, I’m signing off. Stay tuned for more exciting international adventures with Doug McNish! Haha.


Doug McNish
Executive Vegan Chef

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