July 11th! Mark your calendars for National Polyphenol Day!
It's also Dr. Gundry's birthday and he wants to share with you 3 of his favorite PolyphenolRich recipes for you all to enjoy at home

On National Polyphenol Day this July 11th (also Dr. Gundry’s 73rd birthday), Gundry MD invites you to join the celebration by recording a video of yourself taking a shot of olive oil or a polyphenolrich drink such as Gundry MD Vital Reds to toast Dr. Gundry’s birthday. Share your video on Instagram or TikTok with fans around the world and tag @GundryMD, @DrStevenGundry, and include the hashtags #PolyphenolDay and #OliveOilShot.

Polyphenol Packed Life by Chocolate Cake
9 oz Dark Chocolate, No Sugar Added
4 Tbsp Butter, French or Italian
2 Tbsp Coconut Oil
2 Tbsp Extra Virgin Olive Oil
½ tsp Vanilla Extract
4 Eggs, Whole, Pasture Raised

Dry Ingredients
½ Cup Allulose, Powdered
1 tsp baking powder
¼ tsp Sea Salt
½ Cup Sorghum Flour
1 tsp Cocoa Powder
1 Tbsp Espresso Powder
1 tsp Matcha Powder
¼ cup Pistachios, chopped

In a mixing bowl combine all Dry Ingredients and mix until all ingredients are evenly distributed. Over a double boiler (or in a microwave; using a microwave safe bowl 30 45 sec increments until melted), melt chocolate until smooth. Remove from heat and add Butter, Coconut Oil, Extra Virgin Olive Oil, and Vanilla Extract and whisk until homogenous. After the chocolate mixture has cooled for about 5 10 minutes, add the eggs and whisk until incorporated. Slowly add the Dry Ingredient mixture into the chocolate mixture, slowly whisking until a batter is formed. In a greased 8 inch springform pan, pour batter and bake at 350 for 20 30 minutes or until a inserted toothpick comes out clean. Allow the cake to cool before removing from the pan. Enjoy dusted with a powdered sugar free sweetener.



Charred Cabbage Steaks with Smokey Mushroom Bacon and Alabama White Sauce (Makes about 4 servings)

Smokey Mushroom Bacon
12 Shitake or Portobello Mushrooms (or seasonally available mushroom), stems removed and sliced thin
2 3 Tbsp Extra Virgin Olive Oil
Sea Salt to taste
¼ ½ tsp liquid smoke (optional)

Remove stems from Mushrooms and slice thin. In a large mixing bowl gently toss in Extra Virgin Olive Oil (an liquid smoke, if desired) until mushrooms are evenly coated in oil. Place mushroom slices, in a single layer, on a lined baking sheet and sprinkle with sea salt. Roast in a preheated oven at 375F for about 15 minutes. Flip mushroom slices once and roast for an additional 5 10 minutes or until desired crispiness is achieved.

Alabama White Sauce
1 Cup Mayonnaise (made with avocado oil, cage free eggs, and sugar free)
¼ Cup Apple Cider Vinegar
2 Tbsp Dijon Mustard (sugar free)
1 Tbsp Lemon Juice
1 Tbsp Coconut Aminos
1 tsp Black Pepper, ground
1 tsp Horseradish
2 Tbsp Allulose Sweetener
½ tsp Sea Salt

Combine all ingredients in a mixing bowl and set aside.

Charred Cabbage Steaks
1 Cabbage, whole, green
8 tsp Sea Salt
4¼ Cups Water
1 sprig Rosemary
Avocado Oil

Bring water to a boil in a pot and add salt, rosemary sprig, and quartered cabbage (stem in); remove from heat and let it cool. Allow quartered cabbage to brine in liquid for at least 2 hours or overnight for better flavor. Remove from liquid, pat dry, brush with avocado oil and set aside. Over preheated grill on high, sear cabbage quarters until edges are crispy. Top with Alabama White Sauce and Smokey Mushroom Bacon. Optionally, drizzle with Gundry MD Polyphenol Rich Olive Oil and enjoy!



Polyphenol Day Creamy Lemon Lime Margarita
1 Whole Lemon, skin and rind included
2 Whole limes, skin and rind included
¼ cup EVOO
½ cup Allulose Sweetener
1 inch piece of Ginger, peeled
1½ Cups Water
About 2 Cups Ice
Quarter whole lemon and limes and combine with remaining ingredients and blend until smooth. Strain through a fine mesh strainer. Return strained liquid to the blender and combine with ice and blend until smooth. Enjoy garnished with olives or a sprig of rosemary in a sea salt rimmed glass.