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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!

EASY BASIL PESTO

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Though I may not be able to take care of a basil plant from my top-floor city apartment, I sure do love to chop up those gorgeous green leaves for a salad, pasta dish or pesto. Just look at that color! That isn’t Photoshop, folks.

Okay, maybe it’s a little Photoshop.

Basil pesto, if you’re unfamiliar, is just a ground up mixture of fresh basil, pine nuts, garlic cloves and olive oil. It tastes very fresh, smooth and a little nutty, and it is deeee-lish on a slice of Italian bread, mixed into pasta, spread on a pizza, sandwiches, potatoes and grilled meat and vegetables, or as a marinade or stuffing for meat, chicken and fish. There are limitless things you can do with a little glob of this green spread!

Best of all, pesto is SO simple to make. Here, I’ll show you how:

The whole reason I made basil pesto in the first place was because I’m hightailin’ it to Texas tonight and had truckloads of basil and pine nuts that I didn’t want to waste. So, if you also don’t plan on using the pesto right away, you can freeze it in an airtight container for up to three months. But, let’s be honest, is it really going to take you three months to gobble up this basil pesto in all its delicious green gorgeousness?

I’ll answer that for you: No.

Like I said above, you can get creative and add pesto to all kinds of different dishes. You can also add a little lemon zest to it for a brighter, citrusy flavor, toast the pine nuts for a deeper, nuttier flavor, or swap them out for almonds. Just have fun with it!

Enjoy this pesto and enjoy your upcoming weekend, everybody! If I’m not overstuffed with Texas BBQ, sunburned to a crisp and jetlagged, I’ll be back on Monday with another recipe for you.

Craving more? Keep in touch on Facebook, Twitter, Pinterest and Instagram for new post updates and more. You can also check out my FAQ page, or contact me with any questions or inquiries!

INGREDIENTS:
  • 2 cups packed fresh basil leaves
  • 2 cloves garlic
  • 1/4 cup pine nuts
  • 2/3 cup extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper, to taste
  • 1/2 cup freshly grated Parmesan cheese

DIRECTIONS:
Combine the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. Add 1/2 cup of the oil and process until fully incorporated and smooth. Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth. Transfer the pesto to a large serving bowl and mix in the cheese.

If freezing, transfer to an airtight container and drizzle remaining oil over the top. Freeze for up to 3 months. Thaw and stir in cheese.

Enjoy!

Recipe Source:thecomfortofcooking.com

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