Adventure Awaits

When you snap out of the mundane, break routine and embrace your adventurous side, that’s when life, and food, gets interesting. Sabra believes in a richer life lived through expanded horizons. We are authentic and worldly, while our products transport you to new and exciting taste adventures, unlike anything you have ever experienced before.

Tuesday, February 14, 2012

Sabra Invites Facebook Fans to Taste Adventure Philanthropy

We’ve got a very special project cooking at Sabra! This November we’ll be teaming up with adventure philanthropy company Roadmonkey to sponsor community development in Vietnam. A group of journey seeking men and women will be venturing deep into the Mekong Delta to build a revenue and food generating rice paddy & community garden, including a special project sponsored by Sabra. The team will be working alongside the people who will be benefiting from the rice paddy, an ethnic Khmer community struggling with poverty.
“Roadmonkey is grateful for Sabra's thoughtful support of this sustainable, hands-on volunteer project in Vietnam in November,” said Paul von Zielbauer, Roadmonkey's founder. “Vietnam is special to me and to Roadmonkey; it's where we launched our first adventure philanthropy expedition in 2008. Sabra clearly shares our passion for adventure and discovery, and we appreciate Sabra's efforts to help an impoverished community in need.”
Since 2008, Roadmonkey has organized many philanthropy adventures to Africa, Asia, Central America and South America, and has spearheaded as many community development projects. Past and future projects have included building a clean-water system in the northern highlands of Nicaragua, constructing a library at an orphanage in Saigon, and starting an organic farm on Zanzibar. Roadmonkey is committed to making the world a better place, one trip at a time.
Help us decide what Sabra can do to make a difference in Vietnam! Visit our Facebook Page on October 1 to vote on whether Sabra should…
  • Build a shaded gazebo and bench area in teh garden or
  • Add a hand pumped well or
  • Gift 5 sets of gardening tools or
  • Build a wooden roof over the children's playground

and check back here after the trip ends for an update and blog post from Roadmonkey!






Friday, January 27, 2012

Join us for a Super Bowl Twitter Party!


Looking for some delicious Super Bowl Party recipes? Have a question to ask Sabra Executive Chef MaryDawn Wright?  Then don't miss our Super Bowl Twitter Party on February 2 from 8-9pm EST!

@Sabra will host a party for all their fans on Twitter!  You can follow the conversation with hashtag #SabraBowl.  We'll discuss entertaining tips, delicious new recipes, and give away a Sabra prize pack to three lucky winners!

Have questions for the Sabra Chef about recipes or your game day table? Leave your questions as comments on this post, and Chef MaryDawn will answer during the party!

We hope to see you there!

Wednesday, January 4, 2012

The First Post is the Hardest


Everyday at 8:30 I eat hummus for breakfast. It’s not because I am a great creature of habit, or it’s part of my health regime. It is because at 8:30 everyday we review and taste the hummus made the day before in our factory in Virginia, where I work. We aren’t the only 5-6 people in the world that eat hummus for breakfast. There are millions more that do across the Arabic world.
Hummus is not only a dip or a salad eaten throughout the Middle East and around the world. It is also a healthy and popular breakfast food. Okay, it doesn’t snap crackle or pop, but it does provide plenty of protein and fiber to get your day off to a good start. When I was visiting Israel we went to a small Arabic town along the Mediterranean Sea. There, we went to a restaurant for breakfast. This restaurant served one item, prepared two ways. That item, you guessed it, was hummus. It was served warm with chiles, pickles, cabbage, onions and cilantro, classic style. It was also served with warm extra whole chickpeas and tahini in a dish called Mashausha. It was 8:00 am and the restaurant was packed. There was a line at the take out window 5 people deep. The restaurant opened at 6:00 am and served hummus until it was gone, sometime before noon.
What can I say? The hummus was wonderful and worth the trip!! It changed my mind about hummus for breakfast forever. I don’t serve hummus with cabbage for breakfast at home….just a hunch, but I don’t think it would play too well. During our morning chaos I don’t make anything too fancy. But, I do make breakfast quesadillas using hummus for my tween and teenage sons.
I simply grab a whole grain tortilla, throw it in our well used cast iron pan, top it with cheese, heat it over medium heat (with a touch of oil if necessary) and as the cheese begins to melt, top it with a tablespoon or two of hummus. Fold it in half, remove it from the pan and let it cool a bit and eat!! I usually serve it with some fresh fruit on the side. My sons enjoy this dish, it isn’t hummus by the Mediterranean but , it carries them through the morning until they eat lunch!


Hummus at a restaurant in Tel Aviv.