Private Yoga Lessons London
Have you ever wondered how you look like in 3D?
I definitely have and that’s why I was so excited to be part of this 3D motion capture project.
As always it was a great pleasure to work with Scott Eaton from bodiesinmotion.photo.
This is me doing a headstand variation:
You can find me in a few different postures here:
Here is a sneak peek into some previous work with Scott:
I am very happy to announce that I am featured in the German lifestyle magazine Bild der Frau in the August edition, showing a few yoga postures, which should help to get a leaner body.
There is more coming in the next few months, I don’t want to give away too much. Stay tuned..
Namaste, Zeynep
Sometimes dreams come true, right?
This summer I had the pleasure of flying to Los Angeles for a photoshoot. As I have never been to the West Coast before, this was super exciting for me and I got to work with the amazing Asana Rebel team again.
One of the highlights was the live stream on Facebook, which showed me in action, teaching the local yogis! It was so much fun!
Some days we had to wake up really really early to catch the sunrise. But as you can see, it was worth it.
Another morning shoot took place at Manhattan beach. It was so early, that the air was still cool and even the sand.
One day we walked along Abbot Kinney Boulevard and could not believe our eyes. This street is full of beautiful street art to enjoy.
I will upload more pictures from my amazing photoshoot in California on my Instagram and Facebook. Stay tuned to see more inspirational pictures.
Love,
Zeynep
Today I would like to share with you my mum’s filled vine leaves recipe, which is one of my most favourite Turkish vegetarian dishes.
You need following ingredients:
– 500g rice
– 500g vines leaves (pickled, fresh or stored)
– 3 small onions
– Parsley
– 2 teaspoon mint
– 1 teaspoon black pepper powder
– 1 glas olive oil
– Salt
– Pine nuts
– Dried Corinth raisins/dried berries
– Lemon
– Pomegranate syrup
– Cinnamon
First, we cut the onions very thinly, add the onions into a pan with olive oil and start simmering. Now we add the washed rice into the pan and stir constantly for 5-10 minutes. Next, we add all the other ingredients, starting with the pine nuts, dried mint, dried Corinth raisins, pepper, cinnamon, salt, pomegranate syrup, lemon juice, chopped parsley and water. Give it another mix and cook on medium heat for 15-20min, until all the liquid is absorbed by the rice.
Once cooked, we let it cool.
Now we will start putting the vines leaves in boiling water and let it soak for a few minutes.
Now comes the fun part. Take the soft vines leaves and open them nicely, they are fine so be careful they break easily. You should chop up the ends of the leaves too. You take one teaspoon of the cooled rice mix and start rolling the vines leaves, fold the sides inwards and then roll the leaf like a cylinder.
Put every rolled vine leave into a pan, side by side, very tightly.
Once you are done, add some lemon slices and olive oil on top of the vines leaves. Put a plate upside down on top of the whole filled vines leaves so they can’t separate, add boiling water, cover the top of the pan and cook on medium heat for about 45-60min until all the water is absorbed.
Once it is cooled down and enjoy, it also tastes very good with yoghurt!
Enjoy and let me know if you have any questions. I hope it goes well!
It was a great start to the new year. I was invited to have an exciting photoshoot with the popular customised cereal brand, Mymuesli in Berlin.
I really wasn’t looking forward to the minus temperatures (-9 degrees!), but when I got to the venue I totally forgot about it. Such a stunning location, an old factory warehouse!
Have fun looking through the pictures!
Today I want to share with you my Hummus recipe.
To start we have to leave the chickpeas in water overnight. This will allow the chickpeas to soften and makes it easier to peel off the skin.
Once you have peeled off the skin, you just need to add all the other ingredients into the bowl: salt, cumin, garlic, olive oil, lemon juice, tahini and give it a good mix. I used a blender.
Now you can add a few more spices, as you wish, and either some parsley or chilli to decorate it.
Enjoy and let me know if you have any questions. I hope it goes well!
Ingredients:
– 500g chickpeas
– 1 glass of tahini
– salt
– 1 tea spoon cumin
– paprika powder
– parsley
– 3-4 garlic
– 4 table spoons fresh lemon juice
– olive Oil
In summer this year I was lucky enough to be the yoga model for Asana Rebel.
We filmed for 5 days and I wanted to share a little behind the scenes video with you.
Enjoy watching it!
Love,
Zeynep
This years stop at Frankfurt Airport was very very special to me. I must have landed and departed from here so many times. It has been the place where I have started and finished many exciting adventures around the world, while saying emotional hellos and goodbyes to the loved ones I grew up with only a few miles away.
I am honoured to have been the face to promote the beautiful new yoga rooms at the airport.
There is one in Terminal 1 (Area C NonSchengen Level 2) and Terminal 2 (Area D NonSchengen Level 3).
I learned so much about the airport at these shooting days and yes, it was a very cold and super windy experience!
As I travel most months between London and Frankfurt, it is very handy for me to stretch out before my flight from Terminal 2 and the new yoga rooms are the perfect place to go.
Come and check out these beautiful yoga rooms and don’t forget to take a picture once you’re there and post it on Instragram. 😉
Have a safe flight!
Love,
Zeynep
Some of my German friends have already seen it, I made it onto the front cover of the fitness magazine, Shape. It also includes a DVD, showing me teaching some fitness related yoga routines.
Together with Asana Rebel we have filmed lovely yoga sequences for you to be able to do them at home.
If you have not tried it out yet, check it out, the app is available on the App store.
Namaste, Zeynep.
Zeynep.Yoga 