My dried mung beans posted yesterday are now getting their first soak in clean water and on their way to being sprouts.
I’ve washed them first, although they did not seem to need it. Now they are back in the same shallow bowl as before and ready to be set aside. The first step to sprouting these hard little beans is keeping them underwater for 24 hours. I pick out any dark brown, broken or floating seeds.
As you see, there is not much water, so I will need to keep checking them every few hours and adding more water. You are seeing them after the first 8 hours and then have already plumped up nicely.
A normal person would put these mung beans in a deeper bowl, with more water, and just let them sit overnight. No one has ever accused me of being normal, but in this case, I have a reason for my madness. This shallow bowl is the best thing I have for the task and I am making do.
I’m using cold water. I have heard of other people using boiling water, but I do not want to harm any nutrients in case that would happen.
My first introduction to mung beans and their sprouts was in one of my chronic pain groups. I found out there, that mung beans have nutrients that are hard to get otherwise, and that they are anti-inflammatory.
Since I have Rheumatoid Arthritis, I want to avoid inflaming myself at all cost. The more anti-inflammatory foods I can get, the better. Since my diet is so restricted, I protect what I do eat and keep it as near to the source as I can. I’m also not in any rush, and so cold water it is.
My post is for today's foodphotography 
I’m using a Canon ELPH160 point and shoot camera. As you can see, I’m trying to get a macro shot and if I improve, I will finally be able to enter that contest!
Losing weight was the best thing that ever happened to me. Anyone can get over obesity and live their dreams if I did.