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!


I like a good cookies and vegan butter crust just as much as the next person! So this vegan pumpkin cheesecake has a ginger cookie crust that blends so well with the pumpkin flavors in the cheesecake.

For the filling we warmed pumpkin purée, brown sugar and pumpkin pie spice on the stove to melt the brown sugar and really get the sugar and spices blended wonderfully with that pumpkin.

And then that is blended with cashews, coconut milk, coconut oil, maple syrup and a little lemon juice and vanilla extract. Simply divine!

The caramel sauce is optional, if you wanted to you could serve this with some vegan whipped cream instead of making the caramel topping, but the caramel sauce is really so good I definitely recommend you give it a go.

You might well have some caramel sauce left over, even after adding more to every slice of cheesecake you serve. So use any leftovers as a topping for ice cream, on pancakes, or just eat it with a spoon!

Vegan Pumpkin Cheesecake Recipe
Deliciously rich and decadent vegan pumpkin cheesecake packed with flavor and topped with a caramel sauce and crushed pecans!

For the Ginger Cookie Crust:

  • 30 Vegan Gingersnap Cookies (~9oz/255g)*
  • 1/2 cup (112g) Vegan Butter (Melted)
  • For the Vegan Pumpkin Cheesecake:
  • 2 cups (300g) Raw Cashews (soaked in boiling water for 15 mins)*
  • 1 cup (225g) Pumpkin Purée (canned or fresh)
  • 1/4 cup (50g) Brown Sugar
  • 1 Tbsp Pumpkin Pie Spice
  • 1/2 cup (120ml) Coconut Milk
  • 1/2 cup (120ml) Maple Syrup
  • 1/2 cup (120ml) Coconut Oil (Melted)
  • 2 Tbsp Lemon Juice
  • 1 tsp Vanilla Extract

For the Vegan Caramel Sauce:

  • 1 cup (200g) Brown Sugar
  • 1/4 cup (56g) Vegan Butter
  • 1/2 cup (120ml) Coconut Milk
  • 1 Tbsp Vanilla Extract
  • 1 tsp Sea Salt

To Decorate:

  • Crushed Pecans


  1. Add the gingersnap cookies to a food processor and process until only crumbs remain. Transfer to a mixing bowl and add in the melted butter and mix in with a spoon.
  2. Prepare an 8 inch springform pan by spraying it with non-stick spray and lining the bottom with a circle of parchment paper.
  3. Transfer the ginger cookie crumbs and vegan butter mix to the springform pan and pat down firmly with the back of a spoon. Place into the freezer to set while you prepare the filling.
  4. Pour boiling water over the cashews and let them soak for 15 minutes.
  5. Add the pumpkin purée, brown sugar and pumpkin pie spice to a saucepan and heat, stirring constantly until hot. This allows the brown sugar to melt and the flavors to blend with the pumpkin purée perfectly. Remove from the heat when hot and add to a blender jug along with the coconut milk, maple syrup, melted coconut oil, lemon juice and vanilla extract.
  6. When the cashews have finished soaking, drain them properly and then add them to the blender jug. Blend very well until completely smooth.
  7. Pour the filling on top of the ginger cookie crust and return to the freezer to set completely. This will take several hours, at least 4-6 hours or you can just leave it overnight.
  8. When the cheesecake has set, remove it from the springform pan and let it sit at room temperature for about 30 minutes to thaw before serving.
  9. Prepare the caramel sauce by adding brown sugar, vegan butter, coconut milk, vanilla and salt to a saucepan and bringing to a simmer, stirring constantly. Continue to simmer at low heat for a few minutes (stirring constantly) until the sauce has thickened slightly. The sauce will thicken more as it cools. Remove from the heat and let it cool. You can speed up the cooling process by placing the pot into the freezer.
  10. Once the caramel sauce has cooled, spoon it out over the top of the cheesecake and decorate with crushed pecans.


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