Germinated, or sprouted grains give your recipes additional flavor and nutrition. It’s easy to do yourself using wheat, barley, spelt, kamut, quinoa, and just about any other seed, bean or grain you can find. Just be sure the thing you plan on sprouting is intended for sprouting or eating, and not for sowing. If you’re not sure where to find such sprout-ables, look for a hippy, and follow him to the nearest health food store.
Place 2 tablespoons of grains in a glass or plastic jar. (If they are too crowded, only some of them will sprout.) Cover with cheesecloth or a piece of nylon stocking and secure with a rubber band. Fill jar with lukewarm water and leave at room temperature for 2 hours. Turn jar upside down to drain, then let sit in indirect sunlight. Rinse and drain grains twice a day for 4-5 days. When sprouts are 1-inch tall they are ready to use.
You can also purchase special sprouting jars and bags made out of (what else?) hemp. But I prefer to recycle because although I am not a hippy, I play one on TV.