Author Archives: Nandlal Gupta

Poshtickk Blueberries and Nut Mix


  • 1 Cup Poshtickk Nuttylicious ( Mix of Walnuts, Almonds, Cashews , Pistachios , Black Raisin)
  • ¼ Teaspoon Butter
  • Pinch of Salt
  • Pinch of Cayenne pepper
  • ½ Cup Nature’s Candy by Poshtick Dried Blueberries


Toss nuts, butter, salt, and cayenne in pan to coat. Toast on medium heat for about 2 minutes, stirring constantly until all are toasted. Let cool for a few minutes, then add your Poshtick Dried plum and sweet blueberries.

An Excellent Delicious snack mix Easy to prepare . Enjoy !!

Poshtick Dried Blueberry Blondies


  • 8 Tbsp coconut oil, melted
  • 1 cup brown sugar, lightly packed
  • 1 large egg
  • 1 1/2 tsp vanilla extract
  • 1 cup all-purpose flour
  • 1/2 cup Nature’s Candy by Poshtick dried blueberries
  • Instructions

    1. Heat oven to 350˚F. Lightly grease a 8×8 baking pan and set aside.
    2. In a medium bowl, cream together the melted coconut oil and brown sugar until smooth. Stir in egg and vanilla extract.
    3. Slowly mix in the flour until fully incorporated. Fold in the Poshtick dried blueberries.
    4. Pour batter into the prepared baking pan and bake in the preheated oven for 20 to 25 minutes until a toothpick inserted into the middle comes out clean. Remove from oven, and allow to cool in the pan. Cut them into squares and store in an airtight container.

    Poshtick Cranberry Grapefruit Salad


    • 2 tablespoons Grapefruit Juice
    • 2 tablespoons olive oil
    • 2 tablespoons red wine vinegar
    • 2 teaspoons chopped fresh chives
    • 2 teaspoons honey
    • 1/4 teaspoon salt


    •  Lettuce mixed with  Baby Spinach
    • 100 grams Poshtick’s Original Dried Cranberries
    • 1 grapefruit, sectioned (10 to 12 sections)
    • 2 pieces thinly sliced onion
    • 1/4 cup shredded Cheddar cheese
    • 2 tablespoons Poshtick’s  Roasted sunflower seeds


    Combine all dressing ingredients in 1-cup glass measuring cup. Whisk vigorously.


    Divide each salad ingredient equally between 2 plates; set aside.

    Pour dressing evenly over each salad.

    Serves 2 as a meal or 4 as a side salad.

    Poshtick Pumpkin Seeds, Thyme and Cheese


    1 c. pumpkin seeds

    1 tbsp. olive oil

    4 tbsp. Grated Parmesan cheese

    1/2 tsp.thyme

    Salt to taste


    • Roast pumpkin seeds: Heat oven to 350°F. Line a baking sheet with nonstick foil. Toss seeds with olive oil, 2 tablespoons grated Parmesan cheese, 1/4 teaspoon crumbled thyme, and salt to taste. Place on prepared baking sheet and roast 15 to 20 minutes, or until browned. Halfway through roasting, toss seeds with another 2 tablespoons grated Parmesan cheese and 1/4 teaspoons crumbled thyme.

    Poshtick Pumpkin Seed Herb sauce and salad


    • Preheat oven to 350°. Toast pumpkin seeds on a rimmed baking sheet, tossing halfway through, until golden brown and slightly puffed, 5–7 minutes; let cool. Transfer to a small bowl and toss with 1 Tbsp. oil; season with salt. toast cardamom, clove, coriander, and cumin in a dry small skillet over medium heat, toss, until fragrant, about 2 minutes. Remove seeds from cardamom pod . Finely grind seeds along with other spices . Mix in a large bowl with chilly, garlic, parsley, chopped cilantro, lemon juice, and remaining ¼ cup olive oil; season with salt. Add cucumber and toss. Let sit 5 minutes.
    • Add lettuce ,tomato ,Yellow and Red bell pepper , peaches, avocado, and half of the pumpkin seeds to cucumber mixture and season generously with salt; toss to coat.

    Enjoy Your healthiest Tastiest Salad