I. Sago, Almond, and Jujube Soup. Bring water to a boil, add sago, and cook until the grains become translucent. Then, add almonds and jujubes and cook for another 20 minutes. After turning off the heat, sprinkle red-fleshed dragon fruit on the surface. Dragon fruit contains plant-based protein, anthocyanin, and abundant water-soluble vitamins and dietary fiber, which are rarely found in other plants.
II. Scrambled Eggs with Colorful Diced Vegetables. If your child dislikes eating vegetables, try combining them with eggs in this dish. Have diced red, yellow, and green bell peppers, and diced onion and bitter melon ready. Stir-fry the eggs and add these "three kinds of dices" while cooking.
III. Colorful Bell Peppers and Cabbage Heart. Blanch the colorful bell peppers and cabbage heart in hot water, then remove and let them cool. Toss with white vinegar, salt, and a little sesame oil for a cold salad. You can also add boiled lean beef or chicken breast to the dish, and serve with a boiled egg.
IV. Yogurt Smoothie with Bayberries and Kiwi. On a hot summer day, you can enjoy a homemade smoothie. Pit the bayberries, peel the kiwis, and add both to yogurt. Blend in a juicer. After blending, add two slices of lemon to the top to serve.