Eat the Rainbow

A Conversation with Rootstock member Jessica Campbell, founder of Food Foundation

Jessica Campbell believes good health begins with what’s on your plate. As the founder of Food Foundation, she helps clients bridge the gap between conventional and holistic medicine, using food as a powerful tool for healing and prevention.

A lifelong learner, Jessica’s background spans dance, yoga, anatomy, and clinical nutrition. She holds a doctorate in Clinical Nutrition from the University of Western States, and her approach blends science, tradition, and everyday practicality. She’s a passionate supporter of local organic farms and the health benefits of the seasonal food they grow.

In addition to working with clients through the Food Foundation, she is the long time Vice Chair of Slow Food South Bay. We were so grateful she sat down with us to talk about her journey — and how she’s helping people rebuild their health from the foundation up.

---

Jessica's Journey to Food as Medicine

Rootstock: Can you tell me a little about yourself and Food Foundation?

Jessica: Sure! I started Food Foundation in 2014, right after earning my first nutrition certification to become a health coach. Honestly, I did it just to learn about myself. I grew up eating natural foods out in farmland, but when I moved to New York to be a professional dancer, I was not healthy.

I was trying to be a vegetarian, but not eating any of the beautiful vegetables—I was more of a carbatarian: lots of bread, pasta, and processed food. Eventually I stopped getting my period, started having migraines, and just felt terrible. This wasn’t how I’d ever felt growing up. The doctors kept saying, “You probably need antidepressants,” or “Try this medication.” Every visit meant another pill.

Someone finally said, “Maybe try eating whole, natural foods again.” So I did—and things started changing fast. My weight stabilized, my skin cleared, and my depression lifted. That’s when I realized: food is powerful.

I went back to school to become a health coach, and the more I learned, the more I realized how much we don’t know. I’d think, we still don’t know enough. The science keeps evolving—what we thought we knew about cholesterol is wrong, and what we know about menopause is… basically nothing! It turns out a lot of what we “know” is wrong or incomplete.

So I kept going—first a master’s, and then last year I completed my doctorate.

The Foundation: Why the Name Matters

Rootstock: Can you tell me about the name Food Foundation?

Jessica: The name came from my dad. He was a contractor who built custom homes, and whenever we toured a fancy house he’d say, “None of this matters—it’s all about the foundation.” That stuck with me. I realized the same is true for health. You can add supplements and take pills, but if your food isn’t right, you’re building on sand.

Rootstock: What do your client engagements look like?

Jessica: I work with people to help them understand how food is medicine. Doctors don’t usually have time to dig into questions like: What are you eating every day? Are you getting enough fiber? Are you constipated—and do you really need medication for that, or just more plants? Are you getting antioxidants from colorful foods, or just taking a supplement? How’s your energy?

When we really look at the individual and their diet, we can see why the immune system is off, why someone’s struggling with fertility, or why medications aren’t helping. You can’t out-medicate a diet that keeps triggering inflammation.

Rootstock: It’s fascinating. I imagine these systems are so complex—once you pull one thread, everything else moves.

Jessica: Exactly. It’s like a spider web—tug one strand and other areas are affected.

Two Simple Rules of Thumb: Fiber and Color

Rootstock: Do you have any rules of thumb for people who feel off-kilter but don’t know where to start?

Jessica: If we go back to the “foundation” idea, there are two main things the body needs.

First: fiber. It’s the key. The best source is plants, period. The average American eats about 15 grams a day—we need around 30. Double it.

Second: color. Each color of plant food delivers different compounds and messages to your body. The deeper the hue, the higher the polyphenol counts—the natural compounds found in plants that act as powerful antioxidants. 

I'm always looking at how red the pomegranates are—the deeper the red, the more anthocyanins that support mood and brain health. Orange foods are rich in beta-carotene for eye and skin health. Yellows—like pineapple and lemon—contain enzymes that aid digestion. Greens, full of chlorophyll, support circulation and your lungs and heart. I'm really big about eating the colors. 

So when people say “eat the rainbow,” it’s not just a slogan—it’s a real, biochemical conversation between your food and your immune system.

Food as Energy: The Campfire Analogy

Rootstock: That’s the clearest explanation I’ve ever heard of “eat the rainbow.” I love it.

Jessica: Thanks! I also think of food as energy. People say “fuel,” but not all fuel burns the same. Sugar gives instant energy—it’s like tossing a tissue on a campfire: a quick flame, then nothing.

To burn steady, you need a mix: fiber (the kindling), protein (the slow-burning logs), and healthy fats (the long-lasting coals). That combination keeps your “metabolic fire” steady instead of spiking and crashing all day.

I tell clients: don’t overcomplicate it. Every meal, think fiber, protein, fat. That’s it. Those three balance blood sugar, keep your thyroid steady, and help your metabolism function well.

Jessica's Practical Cooking Philosophy

Rootstock: What do you cook for yourself? And in the spirit of slow food, any favorite ways to slow down?

Jessica: It’s funny. I’m busy, just like everyone else, so most of my recipes are about fast cooking. That’s also why I really appreciate the convenience of Rootstock home delivery. 

I want the easiest one-pot meals because I don’t want to do a bunch of dishes. How do you just throw everything in and not, like, mise en place your way through every single bowl and tool in the kitchen? I really like the snap peas and mini peppers and other colorful produce you can just eat. No prep!

I always try to cram in as many vegetables and colors as I can.

If I’m making scalloped potatoes, I’ll sneak in a rutabaga or turnip. Mashed potatoes? Same thing. It adds fiber and flavor—and with a little cream, it’s delicious.

I also cut sugar from most of my recipes. We lose our ability to appreciate natural sweetness when we eat too much sugar. Every January I do a “no alcohol, no sugar” reset. After a week of withdrawal, suddenly a roasted carrot or squash tastes incredibly sweet and complex again.

Rootstock: You can actually taste and savor the food again.

Jessica: Exactly! It’s the same with kids who say, “I don’t like tomatoes.” Well, if they’ve only ever had tomatoes from the grocery store, that makes sense—they taste terrible! Or raspberries that were picked forever ago—they’re mushy and flavorless. But when you get them fresh from the farm, it’s a whole different world. You bite into a just-picked blackberry, it explodes in your mouth, and you think, “I can’t eat anything else ever again!”

---

At Rootstock, we celebrate the deep connections between what's on our plates, how it was grown, our health, and how we feel. We’re all connected in that big web and we need a solid foundation to hold it all up. Go for fiber and the full range of colors!

Curious about working with Jessica? Her programs typically begin with a month-long plan that includes three sessions, a personalized protocol, and supplement recommendations from trusted brands. You can find all the details on her website: foodfoundation.com

Jessica also posts great content on Instagram like this on blood sugar.