Gordon Saxe

First Name
Gordon
Last Name
Saxe
Credentials (Display)
MD, PhD, MPH
Institution Affiliation
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Headshot of Gordon Saxe, MD, PhD, MPH
Titles
Co-Director, Center for Integrative Nutrition
Director, Krupp Center for Integrative Research

Research Areas
Nutritional epidemiology, plant-based dietary interventions, integrative oncology, cancer prevention and survivorship, natural products and immune function
Short Bio

A Preventive Medicine physician and nutritional epidemiologist, Dr. Saxe is an international leader in the 'food as medicine' movement, with pioneering research in whole-food, plant-based dietary interventions for cancer patients.

Bio

Dr. Saxe, a Preventive Medicine physician and nutritional epidemiologist, is Co-Director of the CIM Natural Healing & Cooking program, Course Director of the UC San Diego online certificate program in Integrative Nutrition, and an international expert in the "food as medicine" movement. His research includes whole-food, plant-based dietary interventions with cancer patients.

A Diplomate in Family Medicine, Dr. Saxe has spent much of his career studying how diet and lifestyle influence the course of chronic disease. As Principal Investigator on an NIH-funded clinical trial, he led pioneering research on diet and stress reduction in men with recurrent prostate cancer — examining whether a whole-food, plant-based diet paired with stress-management practices could slow disease progression, and helping to establish the biological mechanisms by which nutrition acts as a therapeutic tool in oncology.

His scholarship spans integrative oncology, cancer prevention and survivorship, and the role of natural products in immune function, with work appearing in journals including Integrative Cancer Therapies and the Journal of the American College of Nutrition. More recently, he has investigated mushroom-derived natural products as adjuncts to immune response, including a randomized clinical trial of polypore mushroom mycelia alongside COVID-19 vaccination.

Through his teaching and program leadership, Dr. Saxe trains physicians, dietitians, and the broader community in the principles of integrative nutrition — translating decades of research into the kitchen, where so much of health begins.

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Joanne Donoghue

First Name
Joanne
Last Name
Donoghue
Credentials (Display)
MS, PhD
REACH Roles
Faculty
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Titles
Professor; Osteopathic Manipulative Medicine, College of Osteopathic Medicine
Director, Clinical Research, College of Osteopathic Medicine
Research Areas
Exercise Physiology, Nutrition
REACH Partner Role
Bio

Hi, I’m Joanne Donoghue, Ph.D., ACSM-CEP, and I serve as the Director of Clinical Research and a Professor at the New York Institute of Technology College of Osteopathic Medicine (NYITCOM). Since joining NYITCOM in 1998, I’ve dedicated my career to advancing clinical research, exercise physiology, nutrition, and human performance—while supporting faculty, clinicians, and trainees in building scholarship that is both impactful and realistic within the demands of academic medicine.

Over the past 27 years, I’ve authored 30+ peer-reviewed publications and delivered 29+ keynote and invited presentations nationally and internationally. I’m especially recognized for my work in esports health and performance, where my research has helped bring global attention to the unique physiological demands, injury risks, and prevention strategies needed to support competitive gamers and emerging digital athletes.

I also understand firsthand the challenges clinicians face in academic research—limited time, competing responsibilities, gaps in training, and the heavy burden of paperwork and administrative tasks that can slow progress at every stage of a project. Because of this, I’ve increasingly focused on integrating artificial intelligence into clinical research, using practical and responsible workflows to help close these gaps. My goal is to make research more efficient and approachable by teaching streamlined strategies for literature synthesis, study design, statistical planning, grant alignment, writing, and dissemination—while maintaining scientific rigor and academic integrity.

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Food as Medicine: Cooking School

Overview

Food as Medicine at Home offers hands-on cooking classes streaming from the comfort of your own kitchen. Classes apply plant-based nutrition principles to support balanced healthy eating habits.

Participants learn about key nutrients—fat, protein, carbohydrates, fiber, vitamins, and minerals—as well as therapeutic approaches for managing body weight, blood sugar, cholesterol, blood pressure, gut health, inflammation, hormones, and longevity.

Course Highlights

  • Learn the benefits of functional ingredients, food combinations, and dietary patterns
  • Apply therapeutic nutrition principles to common health challenges
  • Experience plant-based recipes that are easy to prepare and delicious
  • Develop cooking skills for menu planning, bulk cooking, and batch cooking
  • Live Q&A with an integrative registered dietitian each class

Class 1 – Natural Detox Support

Gentle detoxification to combat chronic disease, inflammation, and aging.

  • Culinary focus: Cooking methods for nutrient preservation; reducing toxin exposure
  • Health focus: Supporting natural detox pathways
  • Activity: Habit Tracker
  • Recipes: Collard Wrapped Chickpea Tapenade, Tahini Dipping Sauce, Quick Pickled Vegetables, Ginger Peach Iced Tea

Class 2 – Anti-Inflammatory Super Foods

Functional foods with anti-inflammatory benefits.

  • Culinary focus: Preparing pulses and whole grains; batch cooking
  • Health focus: Fiber and microbiome health
  • Activity: Meal planning
  • Recipes: Herb and Citrus Baked Salmon (or Tofu), Forbidden Rice with Ginger Turmeric Dressing, Miso Glazed Bok Choy, Triple Berry Apple Chia Compote

Class 3 – Fiber & Natural GLP-1 Boosters

Foods that naturally support satiety, digestion, and the body's innate GLP-1 production.

  • Culinary focus: Pulses, whole grains, batch cooking
  • Health focus: Satiety, digestion, metabolic health
  • Activity: Meal planning + probiotic food take-home recipes
  • Recipes: Lentil Bolognese, Go Green Buckwheat Risotto, Sparkling Green Tea with Basil Seeds

Class 4 – Ayurvedic Nutritional Healing

An introduction to Ayurvedic cooking: achieving balance among mind, body, and "dosha."

  • Culinary focus: Cooking to sustain a healthy diet
  • Health focus: Macronutrients, micronutrients, and functional foods for disease
  • Activity: Menu and recipe adaptations
  • Recipes: TBD

Frequently Asked Questions

How long is each class?
Each class is 1.5 hours via Zoom. Plan 30–60 minutes before and after for grocery prep and cleanup.

Is this a vegan cooking class?
Yes, all recipes are 100% plant-based. The broader approach focuses on whole-food, plant-based eating; animal proteins may be discussed in context.

Will food allergies be considered?
Yes. Please indicate any food allergies at registration so the instructor can offer substitutions.

Can my family members participate?
Immediate household members are welcome to cook along. Those outside your home should register separately.

What technology is needed?
All classes are held via Zoom. You'll need a Zoom-compatible device. Links are sent weekly before class.

Can I contact the instructor outside of class?
Yes — email CINinfo@health.ucsd.edu.

Cancellation Policy

A refund (minus your $50 non-refundable/non-transferable deposit) will be made for cancellations submitted in writing up to 7 days prior to the event start date by emailing mindfulness@health.ucsd.edu. No refunds will be allowed within 6 days of the event start date.

Please be aware that the registration fee, deposits, and funds are non-transferable to other programs.

In the unlikely event that the course is cancelled, UC San Diego Center for Mindfulness is responsible only for a full refund of the registration fee. In regards to in-person programs, the center is not responsible for any refunds to transportation, hotel accommodations, or any miscellaneous expenses.

Refunds are processed using the same method as the original payment (unless past 180 days).

Contact Email
cininfo@health.ucsd.edu
Primary Center
Price
$40/class
Pricing Details
Classes are sold individually at $40 each. No series bundle pricing currently offered. Groceries purchased separately.
Audience Type
Program Summary
Hands-on virtual cooking classes applying plant-based nutrition to support your health. Four 90-minute classes via Zoom with a CIN registered dietitian.
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Program Session
  • Class 1 – Natural Detox Support: Thursday, March 26, 12:00–1:30 PM PDT
  • Class 2 – Anti-Inflammatory Super Foods: Thursday, April 23, 12:00–1:30 PM PDT
  • Class 3 – Fiber & Natural GLP-1 Boosters: Thursday, May 28, 12:00–1:30 PM PDT
  • Class 4 – Ayurvedic Nutritional Healing: Thursday, June 25, 12:00–1:30 PM PDT

Registration includes a digital class manual and recipe deck. Groceries are purchased separately; recipes typically cost $4.50–$6.50 per serving and yield 4–8 servings per class.