Zofori Elixer launch night



For those of you who have been following me for a while, you will know how important natural skincare and makeup is to me.

Throughout my vegan journey, I have learnt how vital it is to not only nourish my body from the inside but on the outside as well, and that what I put on my skin should not harm me or have come from harmful origins towards other living beings.

It’s very rare that I find beauty products that tick all these boxes, so when I first found out about Zofori Elixer I was very eager to learn more.

In a nutshell, the things that stood out for me about Zofori Elixer is that:

  • They use non-toxic ingredients (no harsh chemicals, mineral oils, parabens, and silicon)
  • They do not test on animals
  • They do not use animal-derived ingredients
  • Their formulas contain no generic fillers or premade bases
  • Their formulas are concentrated with active ingredients (active botanicals and plants found in nature)
  • They enforce environmentally sustainable business practices by using recyclable packaging for their products and actively supporting carbon footprint reduction
  • They ethically source their ingredients to support local communities and culture

At the launch of the Zofori Elixer range, I got to sample the many products on display – body, face and hair care were on show, as well as a luscious smelling bath tea inspired by the mythical “ambrosia” of the gods.

I loved the no-frills approach to the actual products – they were not heavily scented and were free of artificial colours.

What I used on my skin was raw and pure, which was easy to tell from the way it was so quickly absorbed into my skin.

Normally when I use regular creams and lotions it just sits on the surface of my skin and creates an oily film that pretty much rubs off on everything!

Intersection of nature and science

The night also featured a notable speech from the company’s founder, who gave insight into the making of Zofori Elixer, and how their philosophy focused on the intersection of nature and science.

The skincare line’s ingredients are sourced and inspired from the island of Crete, an area known for it’s fertile soil and chemically untouched plants.

Taking a more holistic approach to skincare, Zofori Elixer combined the natural powers of active botanicals in the plants of Crete with the scientific knowledge of experts at the University of Athens to create something gentle yet effective for the skin.

As mentioned on their website: “Each product is a carefully considered blend of high concentrations of naturally derived ingredients up to 98.1% natural in their composition. With hero ingredients like, Artichoke, Carob Seed, Dittany, Milk Thistle, Mountain Tea, Pine Bark, Prickly Pear, Red Grape and Sage. These active plant ingredients are treated with special extraction methods ensuring optimal nutrient levels are retained resulting in products with the highest possible levels of natural active compounds.”


Who this product will suit

  • People with sensitive skin, or who are allergic to harsh chemicals, parabens, silicon, mineral oils
  • People who are looking for products that do not test on animals and have no animal-derived ingredients
  • Gluten-intolerant people – all products are gluten free!
  • Adults and children with eczema – you can try the Gentle facial cleanser and Recovery Cream for eczema, psoriasis and dermatitis without the use of steroids. These two products use a safe blend of extracts such as pine bark, cotton thistle, and sea buckthorn, mountain tea to help soothe and comfort hot, dry, irritated, scaly, flaky skin
  • People who prefer natural skincare products
  • People who prefer a sustainable skincare brand

Images courtesy of the iD Collective

DISCLAIMER: This is not a sponsored post. I was invited to the event and received complementary samples, but I am not being paid to write about the event or products – this was my own decision based on how I favour the products – I only write about brands and products that I personally like. None of the links are commission-based – I do not receive any benefit from you clicking on a link, or buying a product from the site. All thoughts and opinions are my own.

BBQ pulled jackfruit and coleslaw wraps



Growing up in a Sri-Lankan household meant jackfruit was a regular sighting. A typical get-together would usually have a jackfruit curry somewhere on the dinner table.

As a child, I was convinced it was chicken whenever my mum fed it to me, so I’m not surprised now that veganism is becoming more prominent, the use of jackfruit as a meat alternative in meals is on the rise.

More and more people are trying it, and it’s not just limited to those of Asian, Sri-Lankan or Indian background.

This particular wrap was inspired by the Buzzfeed video that had been floating around Facebook awhile ago, which features 8 ingredients. The coleslaw is an adaptation of The Viet Vegan’s recipe. I have tweaked both the jackfruit and coleslaw recipe to suit what I had at the time, as well as add certain flavours and omit non-vegan ingredients (like honey). After both fillings were made, I used store-bought wrap bread to create my wraps (I think they’re from Woolies, though I’m not 100% sure – as long as the ingredients don’t have any animal ingredients like milk or eggs you’re good to go!).


BBQ Pulled Jackfruit

2 cans jackfruit (in brine or water, not syrup. You can also buy jackfruit fresh from you Asian fruit and veg market, but make sure it is young jackfruit, as ripe jackfruit is quite sweet)
1 cup BBQ sauce
2 tablespoons brown sugar
1 teaspoon smoked paprika (I used sweet paprika)
1 fresh clove of garlic, minced
½ teaspoon chili powder
½ teaspoon curry powder
½ teaspoon soy sauce
½ teaspoon pepper


  • Mix jackfruit, brown sugar, spices, soy sauce and minced garlic together.
  • Leave to marinate in fridge overnight.
  • The next day, when ready to cook, heat 2 tablespoons of oil in a pan, and fry jackfruit on high for 3 minutes.
  • Add 1 cup of BBQ sauce and bring heat down to low.
  • Simmer for 15 minutes, and turn jackfruit to brown other side.
  • Simmer for another 15 minutes.
  • You can add ½ cup of water to keep the sauce thin, otherwise leave as is and you will get a more caramelised effect – do what makes your taste buds happy :)
  • Once jackfruit has softened, begin to pull apart with 2 forks.
  • Remove from heat or keep cooking if you prefer a cripsy texture.
  • Eat by itself or serve it as a burger.

Vegan Coleslaw

1 tablespoon vinegar
½ teaspoon salt
¼ teaspoon ground black pepper
¼ teaspoon ground mustard seed
⅓ cup vegan mayonnaise (I used the Praise 98% Fat Free mayonnaise from Coles/Woolies)
2 teaspoon agave nectar or maple syrup
2 tablespoon grated onion
1 carrot, shredded or grated
3 cups shredded green cabbage
1 cup shredded red cabbage


  • Combine vinegar, salt, black pepper, mustard seed, vegan mayonnaise, agave or maple syrup, and onion in a bowl and whisk until well-combined.
  • Pour over shredded cabbages and carrot and mix until vegetables are coated thoroughly.
  • You can serve immediately, or marinate in the fridge for a couple hours to let the flavours set.


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