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!

CRISPY POLENTA FRIES

These crispy polenta fries are super delicious and they are the perfect finger food. This healthy snack is gluten-free, easy to make and plant-based. Enjoy with a creamy cashew garlic dip.


I enjoyed the polenta fries with a creamy cashew garlic dip which tastes heavenly! It’s made with cashews (obviously), garlic, plant-based milk, and a couple of spices. You simply need to soak the cashews for a couple of hours OR you can boil them for 20 minutes until they are soft.

Ingredients
Polenta Fries
  • 1 cup polenta (yellow cornmeal) (150 g)
  • 2 1/2 cups vegetable broth (600 ml)
  • 3 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground oregano
  • Sea salt and pepper to taste
  • Vegetable oil for brushing
Breading
  • 1/2 cup oats ground into flour (gluten-free if needed) (45 g)
  • 2 tbsp nutritional yeast flakes
  • 1 tsp onion powder
  • 1/2 tsp ground oregano
  • 1/2 tsp smoked paprika
  • Sea salt and pepper to taste
Instructions
  1. Pour vegetable broth into a pot, add all spices, sea salt, and pepper and bring to a boil.
  2. Slowly add the cornmeal and whisk constantly to prevent lumps. Cook for about 5 minutes on low heat, then turn off the heat.
  3. Pour the polenta into a baking dish, lined with parchment paper. I used a 9-inch square pan. Put the pan into the fridge for about 1 hour to set.
  4. For the breading, simply put all ingredients into a small bowl and mix with a spoon.
  5. Remove the cold polenta from the pan and cut it into equally sized slices. Scroll up to see the step by step pictures. Preheat oven to 425 degrees F (220 degrees C).
  6. Brush the polenta slices with a little vegetable oil and coat with the breading mixture.
  7. Bake in the oven for about 40-45 minutes or until golden brown. Flip after 25 minutes.
  8. Enjoy with a dip of choice. Check the recipe notes for my garlic cashew dip recipe.
Notes
Cashew-Garlic Dip:
  • 2/3 cup cashews, soaked (100 g)
  • 2/3 cup plant-based milk or water (160 ml)
  • 2 cloves of garlic
  • Juice of 1 small lime
  • 1/3 tsp onion powder
  • 2 tsp nutritional yeast flakes
  • Sea salt & pepper to taste
To make the Cashew dip, simply process all ingredients in a food processor or blender until smooth and creamy.

Recipe Adapted : CRISPY POLENTA FRIES @ elavegan

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