F

Fava
Available both fresh and dried, favas are used a lot in Mediterranean cooking. These large,
chunky beans have a rich, earthy flavor will remind you of split peas, but they do not get quite
creamy; they retain a soft, potato-like texture.  

Flageolets
Light yellow beans with a very subtle taste. Highly esteemed in French cooking, these beans
love simple recipes.  

Flax Seeds
Richer than soybeans in Omega-3 fatty acids and are rich in Vitamin E. They have a sweet,
nutty flavor and when boiled and whipped with apple juice, make a great binder and leavener
in baked goods, in place of eggs. On their own, flax seeds have a laxative effect on the body
and so should be consumed moderately.

Flour
Flour is any ground meal of whole grains. Try to choose only whole grain flours, since these
retain a bit of germ and bran and therefore are not completely devoid of nutrients. Also look
for stone-ground flours, as these are not processed with extreme heat which also can destroy
nutrients. For the best shelf life, store flour in tightly sealed containers in either the
refrigerator or freezer.

Fu
A meat substitute developed by vegetarian Buddhist monks, fu is made up of dried wheat
gluten. A good source of protein, fu can be used in various soups and stews, by simply
reconstituting it in water.