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 ENCHILADAS WITH LENTILS

These Vegan Enchiladas with Lentil are super yummy! Not only are they delicious but they are also rich in protein, gluten-free, plant-based, nut-free, and they contain only wholesome ingredients.


They have a great taste and texture and combined with flavorful spices and other plant-based ingredients they even remind a little bit of ground meat. That’s why they are the perfect filling for vegan enchiladas. I also love that lentils are inexpensive, they cook much faster than beans or chickpeas, and they are even easier to digest.

INGREDIENTS
  • 12 tortillas (22 cm in diameter)
  • Vegan cheese to taste
Enchilada filling:
  • 1 cup dry lentils (200 g) *see recipe notes
  • 2 1/2 cups vegetable broth (600 ml)
  • 1 cup sunflower seeds (140 g) *see recipe notes
  • 1 1/3 cup rolled oats (GF if needed) (120 g) *see recipe notes
  • 3 heaped tbsp tomato paste (120 g)
  • 2 bell peppers
  • 1 medium-sized carrot, grated
  • 1 medium-sized tomato, chopped
  • 2 cloves of garlic, minced
  • 1 large onion, chopped
  • 2 tbsp ground chia seeds or flax seeds
  • spice mix: 1/2 tbsp onion powder, 1/2 tbsp garlic powder, 2 tsp dried oregano, 2 tsp ground cumin, 1 tsp smoked paprika
  • 1-2 hot chili peppers, chopped (or less if you don't like it too spicy)
  • sea salt and pepper to taste
  • 1 tbsp oil to fry the veggies
Enchilada sauce:
  • 1 tbsp olive oil
  • 1 tbsp gluten-free flour (or all-purpose flour if not GF)
  • 2 1/2 cups tomato sauce (600 g)
  • spice mix: 1/2 tbsp chili powder, 1 tsp onion powder, 1 tsp garlic powder, 1 tsp ground cumin, 1/4 tsp cayenne pepper
  • sea salt and pepper to taste
INSTRUCTIONS
  1. Rinse lentils thoroughly to remove any dirt and place them in a medium-sized pot. Add broth and bring to a boil, then reduce to a simmer. Simmer with a lid on for about 20 minutes (or until tender). Then remove the pot from the heat but keep covered for a further 10 minutes.
  2. While the lentils cook, prepare your enchilada sauce first and then start making the enchilada filling. To make the enchilada sauce, heat the olive oil in a skillet over medium heat. Add all spices and cook for about 2 minutes. Stir in the flour, and cook for another minute. Add the tomato sauce and bring to a boil. Let simmer until the sauce is thick, approximately 5 minutes.
  3. To make the enchilada filling: In a skillet heat oil over medium heat. Add onion + garlic and sauté for 3-4 minutes, stirring occasionally. Add chopped bell peppers, tomato, grated carrot, and 1-2 hot chili peppers and sauté for 5-7 minutes. Remove from heat and set aside.
  4. Add all dry ingredients (spices, salt + pepper, the oats, the sunflower seeds, and the ground chia seeds) into a food processor and blend for about 20-30 seconds..
  5. Add the cooked veggies and the tomato paste, and blend again.
  6. Finally, add the cooked lentils and blend until everything is combined. The mixture should stick together and the texture should look like in the pics below. If the mixture isn't thick enough or doesn't stick together, then add more ground oats.
  7. Preheat oven to 390 degrees F (200 degrees C).
  8. Spread 2 heaped tablespoons (100-120 g) of enchilada filling over the surface of a tortilla.
  9. Roll up the tortilla and place in a greased baking dish.
  10. Repeat this step with the other tortillas.
  11. Then pour the enchilada sauce on top of the tortillas. I made two layers of 4 tortillas each (7 x 11 in baking dish) but you can make just one layer with 8 tortillas. The filling is enough for 12 tortillas, so you could also make more than 8 (depending on the size of your baking dish).
  12. Bake uncovered for 15 minutes. Remove from oven, pour my easy vegan cheese sauce on top (or use your favorite vegan cheese to taste), and put the enchiladas back into the oven for 10-15 minutes. Serve hot, garnished with fresh cilantro or greens of choice (optional). You can also pour a little bit of vegan sour cream on top if desired.
Recipe Source : VEGAN ENCHILADAS WITH LENTILS @ elavegan

BERITA LENGKAP DI HALAMAN BERIKUTNYA

Halaman Berikutnya

Subscribe to receive free email updates:

0 Response to "VEGAN ENCHILADAS WITH LENTILS"

Post a Comment