Cheryl Sternman Rule’s writings have appeared in various magazines
Published in the Oct. 28 – Nov. 10, 2015 issue of Morgan Hill Life
By Staff Report
Meet Cheryl Sternman Rule, author of the new cookbook “Yogurt Culture: A Global Look at How to Make, Bake, Sip, and Chill the World’s Creamiest, Healthiest Food,” 7 p.m. Monday Nov. 2 at the Morgan Hill Library.
Rule is also the author of “Ripe: A Fresh, Colorful Approach to Fruits and Vegetables.” Her blog, 5 Second Rule, was named best culinary blog of 2012 by the IACP and best writing blog by Saveur in 2014. Her writing has appeared in Cooking Light, EatingWell, Health, Vegetarian Times and the San Jose Mercury News.
Rule said she was amazed by the breadth of culinary applications for yogurt across many world cultures. “In Afghanistan and Mongolia, nomads dehydrate yogurt so it’s a portable source of protein on the go,” she said. “In the Middle East, they salt and strain yogurt, scoop it into little balls, and store it in olive oil, which acts as a preservative. In Pakistan, farmers drink salty lassis after long days in hot fields to replenish their electrolytes and develop good gut bacteria.”
The cookbook author enjoys teaching new ways to flavor yogurt not just with sugar but with salt; not just with maple syrup but with olive oil; not just with fruit but with a heap of crisp, fresh vegetables.
“The possibilities for this remarkably simple food are endless once people start thinking about yogurt in new ways,” she said.
Yogurt is also a healthy food because it is an excellent source of calcium and protein. It also has B vitamins, vitamin D, potassium, phosphorus, magnesium, and zinc. Beyond those nutrients, it also belongs to the class of probiotic-rich fermented foods.
“Every day we learn more about more about how the beneficial bacteria in these foods positively impacts not just our gut health, but our brains,” she said. “Just try to avoid yogurts with lots of added sugar.”
Rule has written about naturally healthful foods for major national food media, in print and online, since 2004. Her first cookbook, “Ripe,” celebrated the versatility of fruits and vegetables. “Yogurt Culture” was a natural follow-up because she loves yogurt, and through wide travels and deep research began to appreciate its versatility.
She started a free online community for yogurt lovers called Team Yogurt with recipes, profiles of yogurt makers, and new product launches. Find it at www.teamyogurt.com.
