Featured In The German Magazine

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

 

Posing in California, Like The Stars Do

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!

Teaching for the first time in LA, what a dream!

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

Zeynep’s Secrets – Filled Vine Leaves Recipe

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!

 

Photoshoot For Mymuesli

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.

Mymuesli

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!

Zeynep’s Secrets – Hummus Recipe

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

Behind the Scenes – Photoshoot for Asana Rebel

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