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Growing Underground
1a Carpenter's Place
Clapham
SW4 7TD

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Growing Underground

@GoodEnergy CEO @DavenportJuliet MBE describing Growing Underground as an innovate business pushing for change, at the annual #ALTCOP live event hosted by @BrewDog Watch at 3.10.00mins youtu.be/QKWTNW_uHRg…

10:40 am · November 23, 2020

Growing Underground

Growing Underground

@izzyorbelle @TooGoodToGo_UK We hope you enjoy them! 🌿

9:15 am · November 18, 2020

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Growing Underground

@expectantdad @PopMech Thank for the great article!

9:14 am · November 18, 2020

Growing Underground

Growing Underground

Diwali greetings from all at Growing Underground! Thanks The Urban Kitchen for sharing this delicious spiced cauliflower using our micro coriander! #Diwali #FestivalofLights #sustainableliving pic.twitter.com/oize…

12:14 pm · November 14, 2020

Growing Underground

Growing Underground

Loving these shots by @misskatiepeters for US mag @PopMech "@GrownUnder an incredible labyrinth of disused air raid shelters underneath Clapham using hydroponics LED technology to grow delicious fresh micro greens salad Pretty incredible stuff is this the #futureoffarming ??" pic.twitter.com/kciJ…

8:53 am · November 14, 2020

PHOTO STREAM

Ooh comfort food doesn't get much better than this

Ooh comfort food doesn't get much better than this dal topped with our micro coriander by @theurbankitchen 😍

Repost @theurbankitchen LEFTOVERS FOR LUNCH with a bowl of dal makhani with naan for lunch topped with a drizzle of @theestatedairy cream and @growing_underground micro-coriander. This delicious creamy recipe from Northern India and Pakistan smacks of indulgence but at the same time of traditional Indian home-cooked fare. It’s one of those recipes that you are consistently trying to improve on but always turns out perfectly.
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Ingredients (serves 4)
2 tbsp olive oil
1 tsp cumin seeds
1 onion, finely diced
175g split black urid dhal, soaked overnight
35g red kidney beans, soaked overnight
1.25 litres of water
6cm ginger, peeled and grated
5 cloves of garlic, crushed
4 tbsp tomato puree
1 tsp red chilli powder
1 tsp garam masala
60g unsalted butter
125ml double cream
Coriander leaves for garnishing
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1️⃣ Heat 2 tbsp of the olive oil and add the cumin seeds and after 30 seconds, add the onions and fry for 5 minutes until they start to brown.
2️⃣ Stir in salt, chilli powder, ginger, garlic and tomato paste and fry for a few seconds.
3️⃣ Add in the dhal and kidney beans with the water and cover.
4️⃣ Bring to the boil and then reduce the heat to gently simmer for about 90 mins until the lentils are tender and cooked.
5️⃣ Add the garam masala and cook for another 10 minutes.
6️⃣ Add the butter and cook for a further 10 minutes and season to taste.
7️⃣ Add the cream and gently simmer for 5 minutes before garnishing with coriander leaves and serving.
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#meatfreemonday #meatlessmonday #dhal #indianvegetarianfood #leftoversforlunch #autumnfood #coldweatherfood #recipeshare #londonfoodie #diwalirecipes #mediterraneandiet #lentilcurry

Diwali greetings from all at Growing Underground 🌿✨

Repost @theurbankitchen DIWALI GREETINGS & may the glow of joy, abundance and gratitude illuminate your life and your home. It’s day 2 of Diwali for billions of people around the world but so many of us are celebrating virtually as we are in lockdown. My family is celebrating with lots of delicious food - both traditional and non-traditional, with food drops between home and Zoom class with all the extended members of our family.
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Today, I’ve made a healthier offering to balance out some of the indulgence we have planned for the weekend! (Watch this space for some of the new Indian dishes that I have created for this festival!) This spiced cauliflower salad with pomegranates and pistachios, served with a @wunderworkshop saffron yoghurt and @growing_underground micro-coriander leaves. It’s an equally great side dish to piece of roasted fish or chicken as well as a foil to richer curries.
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INGREDIENTS (serves 4)
1 red onion, cut into slices
1 cauliflower, florets and stem cut into cubes
1 tbsp olive oil
1 tsp cumin seeds
1 tsp mustard seeds
1 red chilli, deseeded and finely diced
1 clove of garlic, crushed
A small handful of mint leaves
Handful of pomegranate seeds
10g pistachio seeds, cut into half, toasted
A small handful of coriander, chopped or micro-coriander
Juice of 1/2 a lemon
2 tbsp of extra virgin olive oil

For saffron yoghurt
100g yoghurt
1 tsp saffron threads soaked in 1 tbsp hot water
Juice of 1/2 a lemon
***
1. Heat a frying pan and heat the olive oil.
2. When the oil is hot, add the cumin seeds and mustard seeds and stir when they start to pop.
3. Add the chilli and fry for 2 minutes until they start to soften.
4. Add the chilli and then the cauliflower and pan fry for 2 minutes before adding the garlic.
5. Fry for another 2 minutes until the cauliflower starts to brown and season. Take off the heat and allow to cool.
6. In the meantime, prepare the saffron yoghurt by mixing together the yoghurt, soaked saffron and lemon juice. Season well.
7. Layer the warm cauliflower with mint leaves, coriander, pomegranate seeds, pistachios and coriander before spooning over the saffron yoghurt.

Loving this photography of our undergound farm by

So happy to donate our microherbs to the amazing g

So happy to donate our microherbs to the amazing guys at @cityharvestlondon who use surplus food to feed London's hungry 💚🌿🌿🌿
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#foodsecurity #growingunderground #GU #undergroundfarm #hydroponics #hydroponicfarming #agriculture #sustainableliving #sustainablefarm #healthyfood #microherbs #microgreens #verticalfarming #healthysalad #nutrition #naturesmedicine #foodies #sustainability #plantpower #teamwork #undergroundlondon #futurefood #futurecities #agritech #antioxidants #antiviral #surplusfood

Make tonight a #comfortfood night. Our micro garli

We think this comfort bowl by @theurbankitchen is

We think this comfort bowl by @theurbankitchen is perfect right now which contains our micro rocket. Our micro coriander would work great too, don't forget our microherbs are not just for salads they're for all your heartiest dishes too! 💚

Reposted from @theurbankitchen TODAY IS @unitednations #WorldFoodDay and the theme for this year's World Food Day 2020 is “Grow, Nourish, Sustain. Together. Our actions are our future. The vision reflects five elements from within the Sustainable Development goals, which taken together, can end hunger, eliminate all forms of malnutrition, and build inclusive and sustainable food systems from production to consumption.
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Bearing this in mind, I made @melissa.hemsley Any Greens Soup with extra @belazu_co Zhoug and @zaytoun_cic za’atar with halloumi croutons to ensure that I limited food waste and to nourish myself. I know that I had lots of things to use up - wilting rocket, yellowing broccoli, roasted fennel and lots of herbs and all of this went into this nutritious and tasty green soup which I have eaten twice. The halloumi croutons are just genius! All of us can contribute to making small changes to change the future of our food and the impact on the world. Here are some of the changes we can make - check the FAO website for more information,
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🥬 Choose local food -to support food heroes
🥦 Choose seasonal - to reduce your carbon footprint
🌶 Grow food at home - in any space that you have
🧄Respect food and food heroes by limiting waste
🥔 Support development initiatives such as school meal and nutrition programmes
🍎 Support food-related businesses and retailers
🥕 Eating healthy and diverse as this encourages a diversity of produce to be grown
🥒 Influence positive will by promoting healthy eating and buying habits
🌽 Join initiatives to be food allies by volunteering.
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#worldfoodday #limitfoodwaste #foodheroes #sustainablefood #seasonaleating #eatlocal #healthylivingideas #healthyeatingideas #growyourown #foodactivitist #sustainablefood #sustainableeating #plantpowered #eatyourgreens #halloumicheese #sustainableliving #agritech #mediterraneandiet #fibrerich #guthealth

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