Hypoxi Toning Studios


smashed edamame toast with ricotta and parmesan

Serves 8


2 cups frozen shelled edamame

1 cup ricotta cheese

1/4 cup freshly grated Parmesan cheese

1/4 cup chopped fresh parsley

1 clove garlic, chopped

Zest of 1 lemon plus 2 tablespoons juice

1 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

2 tablespoons extra virgin olive oil

8 slices whole grain toast

Parmesan shavings, extra edamame, lemon zest, and micro greens, for serving (optional)



Bring a small pot of water to a boil. Add the edamame and cook until tender but still bright green, about 4 minutes. Drain and rinse under cold water. Transfer the edamame to a food processor and add the ricotta, parmesan, parsley, garlic, lemon zest and juice, salt, and pepper. Puree until smooth. With the motor running, drizzle in the olive oil. If the mixture is too thick, blend in up to 1/3 cup of water.


Spread the edamame puree on toast, garnish as desired, and serve.

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Where we are

Hypoxi Toning Studio

Suite 1/473 Beach Rd
Western Australia 6020

  (08) 9448 7480