Using garbonzo, aduki and mung beans as the first batch of sprouting beans, the venture continued.
After several days of the garbonzos sitting in water before realizing they were not supposed to, they were rinsed off and stored like they should have been to begin with. In order to see if they would taste good, the process continued ahead until sprouts appeared.
With a zeal in learning to eat better, taking the product to share with coworkers was a step in the right direction. Feedback was given and questions were asked.
Once taken into work, the beans were found to smell pretty foul. Assuming they had molded due to so much moisture, they were tossed out.
However, the Aduki and Mung combination of beans turned out well. They still had some crunch to them and tasted fresh.
It was wonderful to share something nutritious like beans for a snack instead of the usual holiday guilt of sugary crap.
The feelings were mutual as they beans got complimented and were eaten up pretty rapidly.
And now, for the next experiment, grain sprouts!!
