It's possible to trade profitably on the Forex, the nearly $2 trillion worldwide currency exchange market. But the odds are against you, even more so if you don't prepare and plan your trades. According to a 2014 Bloomberg report, several analyses of retail Forex trading, including one by the National Futures Association (NFA), the industry's regulatory body, concluded that more than two out of three Forex traders lose money. This suggests that self-education and caution are recommended. Here are some approaches that may improve your odds of taking a profit. Prepare Before You Begin Trading Because the Forex market is highly leveraged -- as much as 50 to 1 -- it can have the same appeal as buying a lottery ticket: some small chance of making a killing. This, however, isn't trading; it's gambling, with the odds long against you. A better way of entering the Forex market is to carefully prepare. Beginning with a practice account is helpful and risk-free. While you're trading in your practice account, read the most frequently recommended Forex trading books, among them Currency Forecasting: A Guide to Fundamental and Technical Models of Exchange Rate Determination, by Michael R. Rosenberg is short, not too sweet and highly admired introduction to the Forex market. Forex Strategies: Best Forex Strategies for High Profits and Reduced Risk, by Matthew Maybury is an excellent introduction to Forex trading. The Little Book of Currency Trading: How to Make Big Profits in the World of Forex, by Kathy Lien is another concise introduction that has stood the test of time. All three are available on Amazon. Rosenberg's book, unfortunately, is pricey, but it's widely available in public libraries. "Trading in the Zone: Master the Market with Confidence, Discipline and a Winning Attitude," by Mark Douglas is another good book that's available on Amazon, and, again, somewhat pricey, although the Kindle edition is not. Use the information gained from your reading to plan your trades before plunging in. The more you change your plan, the more you end up in trouble and the less likely that elusive forex profit will end up in your pocket. Diversify and Limit Your Risks Two strategies that belong in every trader's arsenal are: Diversification: Traders who execute many small traders, particularly in different markets where the correlation between markets is low, have a better chance of making a profit. Putting all your money in one big trade is always a bad idea. Familiarize yourself with ways guaranteeing a profit on an already profitable order, such as a trailing stop, and of limiting losses using stop and limit orders. These strategies and more are covered in the recommended books. Novice traders often make the mistake of concentrating on how to win; it's even more important to understand how to limit your losses. Be Patient Forex traders, particularly beginners, are prone to getting nervous if a trade does not go their way immediately, or if the trade goes into a little profit they get itchy to pull the plug and walk away with a small profit that could have been a significant profit with little downside risk using appropriate risk reduction strategies. In "On Any Given Sunday," Al Pacino reminds us that "football is a game of inches." That's a winning attitude in the Forex market as well. Remember that you are going to win some trades and lose others. Take satisfaction in the accumulation of a few more wins than losses. Over time, that could make you rich!


What’s healthy about it is this…there is no refined sugar in it at all, not in the entire thing! Genius! Look at these ingredients for the cake: whole wheat pastry flour (or any flour you’d like would work), baking powder & soda, coconut oil, maple syrup, water, vanilla extract, and apple cider vinegar.

The chocolate sauce is made up of cacao powder, maple syrup, and coconut oil. Super easy to make. Melt the coconut oil and whisk it together with the maple and cacao powder. You can use cocoa powder but it doesn’t have the same nutritional value of cacao.

You won't believe it's vegan. Creamy, dreamy, and delicious. You can indulge in this classic fave free from eggs, dairy, and refined sugar.


  • 1 1/2 whole wheat pastry flour or any flour you'd like
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pink himalayan rock salt (or sea salt)
  • 1/3 cup coconut oil, melted
  • 3/4 cup maple syrup
  • 2/3 cup water
  • 1/8 cup vanilla extract
  • 1/8 cup apple cider vinegar
  • 1/2 cup espresso or coffee, room temperature
  • 4 tbsp cacao or cocoa powder
  • 3 tbsp maple syrup
  • 2 tbsp coconut oil, melted
  • 3/4 cup organic Florida Crystals
  • 1 tsp agar flakes
  • 1 tbsp water
  • 1 (14 ounce) block of organic firm tofu
  • 1/4 cup coconut oil
  • 1 cup maple syrup or agave nectar
  • 2 tsp vanilla extract
  • 2 tbsp of espresso or regular coffee
  • pinch of salt
  1. Preheat oven to 350F. Line a standard baking sheet with parchment paper and spray it with coconut oil spray or non stick cooking spray.
  2. In a large bowl sift together all dry ingredients: flour, baking powder, baking soda, and salt.
  3. In another bowl, whisk together the wet ingredients: coconut oil, maple syrup, water, vanilla, and vinegar.
  4. Combine wet with the dry and mix well.
  5. Pour the batter on the baking sheet and bang it on the counter a few times.
  6. Bake for 20 minutes or until toothpick inserted comes out clean. But you should be good at  20 minutes. It will be nice and golden.
  7. Once done, remove from oven, leave it in the pan and pour the espresso or coffee over the entire cake. Let the cake cool in the pan while you prepare the filling and chocolate sauce. By the time you're done with that the espresso or coffee will be well absorbed by the cake.
  1. Whisk all ingredients together until well combined. Double the batch if necessary.
  1. In a small saucepan over medium heat, put the florida crystals, agar flakes, and water and stir till dissolved and syrupy. About 5-6 minutes.
  2. Place tofu, coconut oil, maple syrup or agave nectar, espresso or coffee, vanilla extract, and salt into a processor. Process until creamy and well incorporated.
  3. Once your syrup mixture is ready pour that into the processor and run until smooth and creamy.
  4. Taste and adjust sweetness to your liking. Place in the fridge to set for 20 minutes minimum. (The longer in the fridge the firmer it will get, but it won't solidify like coconut oil so it will stay creamy.)
  1. You can use a cake pan or cups like I did. You want to start with placing prices of the cake first. You can pour a little more espresso or coffee in there if you'd like.
  2. Top that with the cream filling and drizzle the chocolate sauce on top of that. Repeat process until you reach the top of the glass.
  3. Top Tiramisu with cocoa or cacao powder and dairy free chocolate chips (optional).
  4. Serve it up and Enjoy!


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