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!

Vegan Stuffed Mushrooms

Vegan stuffed mushrooms are easy to make and packed with fresh herb-y, garlicky, citrus-y deliciousness. These little guys are great served as party finger food, a starter or a light main dish when paired with a fresh salad and crusty bread. What makes this vegan stuffed mushroom recipe stand out from others is the addition of parsley-lemon dressing to brighten and pull together all the flavours.


Great for grilling and stuffing! They’re small enough to be served alone as an appetizer but large enough to hold their own as a main dish when served with a salad, soup and bread



I replaced the ham with sun-dried tomatoes and loaded my vegan stuffed mushrooms with garlic and parsley. I added walnuts for a bit of crunchy nuttiness and tied in some brightness and acidity with a simple parsley-lemon-olive oil dressing that can be drizzled over the baked mushrooms.

VEGAN STUFFED MUSHROOMS RECIPE



For the vegan stuffed mushrooms

  • 14 medium to large white mushrooms (mine measured 5 – 6 cm / 2 – 2.5 inches)
  • 1 tablespoon olive oil plus more for brushing the mushrooms
  • 3 shallots, finely diced
  • 5 – 6 cloves of garlic, thinly sliced
  • 3 tablespoons chopped walnuts
  • 3 tablespoons chopped sun-dried tomatoes
  • 3 tablespoons chopped parsley
  • 1/2 teaspoon salt plus more for sprinkling the mushroom caps
  • Pepper, to taste

For the parsley-lemon dressing

  • 1/4 cup finely chopped parsley
  • 1 clove of garlic, diced
  • The zest of half a lemon
  • 1/2 tablespoon red or white wine vinegar
  • 1/4 cup olive oil
  • Pinch of salt and pepper, to taste

How To Make :

  1. Start with the dressing to give the flavours time to develop. Combine all ingredients in a small bowl and taste. Adjust the level of acidity, saltiness and lemon to your liking. Set aside.
  2. Preheat the oven to 175°C (350°F).
  3. Remove the stems from the mushrooms and dice them finely. Brush the mushroom caps on both sides with olive oil, sprinkle the insides with a bit of salt and pepper and place them bottom up in a baking dish.
  4. Heat a medium-sized pan over medium heat and add the 1 tablespoon of oil and diced shallots. Fry until transparent then add the sliced garlic. Fry until soft and fragrant then add the chopped mushroom stems. Fry until browned, stirring occasionally, then remove the pan from the heat. Stir through the remaining stuffing ingredients.
  5. Fill each mushroom cap with the stuffing and bake for 15 – 20 minutes or until the mushrooms are brown and soft. If the tomatoes or parsley begin to burn, cover the pan loosely with tin foil.
  6. Serve with the dressing on the side to drizzle over the mushrooms.

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