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INFRA Recipes

Recipes from the Independent Natural Foods Retailers Association

LifeSource is a member of the Independent Natural Foods Retailers Association, a group of independently-owned natural food stores and natural products manufacturers, farmers and suppliers. Every Month, INFRA provides it’s members with great recipes that feature products available at LifeSource. We share the recipes on this page. Try them and let us know what you think!

Mac and Cheese with Peppers and Peas

Mac and Cheese with Peppers and Peas 20 minutes, 4 servings, vegetarian • 1 box of Annie’s Homegrown Mac & Cheese Classic • 1⁄2 cup milk • 2 Tablespoons unsalted butter • 1⁄4 cup red bell pepper, chopped • 1⁄2 cup fresh or frozen sweet peas, thawed • 1 cup finely shredded sharp cheddar cheese, divided • 1⁄2 cup Annie’s Homegrown Cheddar Bunnies, crushed Instructions: In 2-quart saucepan, make mac & cheese as directed on box, increasing milk to 1⁄2 cup. Remove from heat.  Stir in bell pepper, peas, and 3⁄4 cup of the cheese until well mixed. . Cook over medium-low heat three to four minutes, stirring occasionally, until heated through and cheese is melted.  In small bowl, mix remaining 1⁄4 cup cheese and crackers until well mixed. Sprinkle evenly over mac & cheese.  Serve and savor!

Albacore Tuna Pinwheels

5 minutes, 2 servings • 1 small, ripe avocado, mashed OR 4 Tablespoons hummus • 2 flour tortillas or gluten-free wraps • 5 ounce can Wild Planet Albacore Wild Tuna, undrained • Juice of 1 lemon • 1 cup fresh baby spinach leaves • 1⁄2 cup carrots, shredded • 1⁄2 cup cucumber, thinly sliced Instructions 1. Spread an equal amount of either mashed avocado or hummus onto each of the two tortillas/wraps. 2. Using a fork, flake the tuna in a bowl and reincorporate the natural juices from the can. Add the lemon juice and mix. 3. Towards one end of each tortilla, layer an equal amount of spinach, carrots, and cucumber in a row. 4. Top each tortilla with half the tuna mixture. Roll up tightly and cut into one inch slices. 5. Secure each with a toothpick. Serve.

Bacon Wrapped Hot Dog Bites

45 min, 4-6 servings, gluten-free • 1 package of Applegate Organics Uncured Beef Hot Dogs • 1 package of Applegate Naturals No Sugar Bacon • ½ cup Primal Kitchen Classic Mayo • 4 Tablespoons Primal Kitchen Vegan Ranch Dressing • ½ cup fresh parsley, minced (optional garnish) Instructions 1. Quarter hot dogs and wrap each piece with ¼ slice of bacon. 2. Fire up your grill (or use a cast iron skillet) and grill each piece until fully heated through and bacon is crispy. 3. While your hot dogs are grilling, mix together mayo and ranch dressing until well combined. 4. Arrange the grilled hot dogs on a platter, garnish with a sprinkle of fresh parsley, and serve with your zesty mayo-ranch dip. 5. Enjoy!

Turkey Burger Lettuce Wraps

50 min, 4 servings, gluten-free • 4 pineapple rings • Sprinkle of chili pepper (optional) • 1 Tablespoon coconut oil • 1 medium red or yellow onion, peeled and thinly sliced • 1 Tablespoon coconut aminos • 4 Applegate Organics Turkey Burgers • 1 head of butter lettuce (torn into individual leaves) • 1-2 avocados, peeled and sliced • 4 heaping Tablespoons Primal Kitchen Classic Mayo (garnish) • Cilantro (garnish) Instructions: 1. For a hot and sweet wrap, dust each pineapple ring with chili pepper. 2. Coat a cast iron skillet with coconut oil and sear each pineapple ring until it is warmed through and begins to caramelize (about three minutes per side). Set aside. 3. Add the sliced onions and coconut aminos to the skillet, and grill the onions until they’re soft and translucent (about ten minutes). Set aside with the pineapple rings. 4. Grill each turkey burger patty until it’s fully cooked through (five to six minutes per side.) 5. Arrange the lettuce leaves on a platter. Stack a turkey burger patty, pineapple ring, onions and generous serving of avocado and mayo inside each leaf. 6. Garnish each patty with cilantro. 7. Enjoy!