For best flavour only sprout your grain till the 'tail' is 1/4 the length of the grain itself.
Soak grain in fresh water for six hours
Rinse twice a day and keep covered (ideally with a mesh or cloth lid)
Once tail is appropriate length, refrigeration will slow (but not stop) the sprouting process.
Eating sprouted grains decreases the food's allergenic capacity. You can still cook them lightly if you want, or you can add hemp milk or rice milk or nut milk (if you can make yourself some unsweetened options).
Cooking sprouted grains can be done by sautÉing the sprouted grain in water or oil or ghee.
Be sure to rinse quinoa well or it can be hard on the stomach. This requires using your hands and rubbing the grains under warm water in a fine sieve for about four or five minutes. You may want to experiment with it raw as well as cooked.
Buckwheat also requires rinsing (more than any other grain) because it excretes a mucilaginous substance (slimy).
Sprouted buckwheat with hemp milk makes a nice occasional morning cereal (some people dehydrate it before eating for a crunch).
Slightly cooked sprouted quinoa can be used in place of rice.Once the grains are translucent they are cooked but you can also choose to try eating it before this point as well.
Sprouted lentils, mung beans and adzuki beans or garbanzo beans cook quickly, have a better flavour and texture and are easier to digest.
Raw sprouted grain and sprouted seeds are great in dehydrated crackers too.
Or you can add them to pancakes for added texture and nutritional content.
Add them to soups.
Blend them for a base for muffins or pancakes or cake. T