Our beautiful new book, '9 months: A month by month guide to pregnancy' for the family to share, is AVAILABLE NOW!You can order it here:UK: http://amzn.to/2n6eCT7 / US: http://amzn.to/2nVWOZo / AUS: http://bit.ly/2nDYggy

Esther and Courtney wrote a beautiful, month by month guide to pregnancy for the family to share. Perfect to prepare your child for the arrival of their new baby brother or sister!PRE-ORDER YOUR COPY: UK: http://amzn.to/2nVWOZo US: http://amzn.to/2nVWOZo AUS: http://bit.ly/2nDYggy

Check out the cool vibes of our Shop Up event in London in December!

Our 2nd live shopping event in Brooklyn was amazing! Great shopping, delicious treats, tons of kids activities and a super cool family photo booth!

Esther shows us her recipe for delicious mint syrup.

Our live shopping event in London at Chelsea Old Town Hall in 2015 was a big success and so much fun.

Here we show you how to harvest rhubarb from the garden, and make it into a delicious compote. If you make oatmeal at the same time, you have made a delicious and nutritious breakfast that your family will love! (Ours do!)

This gym bag is such a fun and easy project, also for beginners this is a nice sewing project. Esther, Emilie and the kids had so much fun going to the market choosing all the supplies. The fabrics from Little Cube are the cutest!

Our first live shopping event in Brooklyn was a great success. We loved seeing the best boutiques under one roof, combined with great food and fun activities...and some dancing! Hope to see everyone this year again on September 18th & 19th at 501 Union, 501 Union Street in Brooklyn.

Hi guys! Here Bethie and I are showing you how to prepare a super easy dish that your family will love -- a video we bring to you in cooperation with Abel & Cole, deliverer of fabulous food boxes filled to the brim with organic freshness! Here's the list of ingredients:a royal 1 tbsp of olive oil1 butternut squash1 red onion2 red peppers2 garlic cloves4 vine tomatoes150g quinoasea salt & freshly ground pepper300 ml vegetable stock2 tbsp red wine vinegar25g raisins80g black olivesAnd for the garnish:a handful of chervilfeta (optional)Directions:Peel your butternut squash. Cut in half and scoop out the seeds. Chop the flesh into 1cm chunks.Peel and cut the onion into thick slices. Cut the pepper in half and scoop out the seeds and white pith. Chop into bitesized pieces. Peel and thinly slice the garlic. Roughly chop the tomatoes.Rinse the quinoa under cold water to remove any bitterness.Heat 1 tbsp olive oil in a large heavy based pan. Tip in all the veg and quinoa. Pour in the veg stock and the red wine vinegar. Add the raisins and the olives. Season with salt and pepper.Pop on a lid and cook for 30-40 mins until the squash is soft and the sauce thick. Stir every now and then during cooking.Scatter over the chervil (or flat leaf parsley leaves) and serve in warm bowls. Top with crumbled feta if you like!A super colourful, super easy and super delicious dish for taste buds of all ages!Bon appétit!