I'm easing off of my low acid diet now that my acid reflux has calmed down, but I grew a strong appreciation for low acid foods and how mellow they make your stomach feel. This was a typical breakfast for me these past couple months; Yoso coconut mylk yogurt, chia pudding, and seasonal fruit. It was really kicked up a notch with the addition of raspberry chia seed jam, a refreshing alternative to regular jams. 

Ingredients
Chia Jam
1 tbsp. chia seeds
1/2 pint raspberries

Chia Pudding
1/4 cup chia seeds
1/4 cup coconut cream
1/2 cup rice or coconut milk
1/4 tsp vanilla
2 tbsp. maple syrup

1/3 cup Yoso vegan coconut milk yogurt
Seasonal fruits and berries for topping. I used white peach, raspberries, blackberries, and cherries

To prepare the chia jam and chia pudding you'll need two containers to store them in the fridge overnight. In one container, mash the raspberries and add the chia jam. Mix it all together, seal it up, and refrigerate overnight. In a separate container mix the coconut cream, rice milk, vanilla, and maple syrup until smooth. Add the chia seeds and mix well. Seal it up and store in the fridge overnight. 

To assemble, spoon about 1/3 cup of chia pudding into a cereal bowl. Spoon the same amount of Yoso vegan coconut milk yogurt next to it. Then spoon about 1 heaping tablespoon of jam across the two. Add some fresh berries and sliced fruit; whatever is in season.

Serves 2 - 3