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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!

VEGAN NO-BAKE CHOCOLATE CARAMEL TARTS

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These vegan no-bake chocolate caramel tarts are just pure decadence.

I got the recipe idea from a Tasty video I saw on facebook, and thought – hey! That could easily be veganized! You know, as you do.

It’s a simple 3-layer chocolate caramel tart, starting with a crushed oreo base and then a gooey caramel center and topped with chocolate ganache.

The caramel center is tricky, it involves boiling sugar, and boiling sugar is always a bit tricky. I didn’t use a sugar thermometer this time – usually if I’m boiling sugar, I want to know exactly what temperature I should boil it to, and that is why my honeycomb crunchies and my vegan fudge come out so well!

But this was the much more vague ‘watching the color of the boiling sugar’ method. Tricky.
Vegan no-bake chocolate caramel tarts with a crushed oreo cookie base, a gooey caramel center and a chocolate ganache topping.

INGREDIENTS
For the Crusts:
  • 24 Oreos
  • 1/4 cup (56g) Vegan Butter/Margarine
  • For the Caramel Centers:
  • 1.5 cups (150g) Sugar
  • 1/2 cup (120ml) Water
  • 1/2 cup (120ml) Coconut Cream
  • 1/2 tsp Vanilla

For the Chocolate Ganache Topping:
  • 7oz (200g) Vegan Dark Chocolate
  • 1/2 cup (120ml) Coconut Cream

For Decoration:
  • Dried Coconut

INSTRUCTIONS
  1. Crush the oreos into fine crumbles either in a food processor or by placing them into a ziplock bag and rolling over them repeatedly with a rolling pin.
  2. Melt the vegan butter and pour over the crushed oreos and mix in.
  3. Spray a muffin tin with non-stick spray and cut strips of parchment paper and press down into each muffin partition. The non-stick spay will help the strips of parchment paper to stick.
  4. Spoon out equal amounts of oreo crumbles on top and press down with your fingers, carefully working it up the sides. Place into the freezer to set for 2 hours.
  5. When the 2 hours is almost up, prepare your caramel.
  6. Add sugar and water to a pot. Turn on the heat and leave it to boil – do not stir. Boil it until the color changes to a deep amber (about 10 minutes). The color will start to change and will quickly cycle through the color stages, lightest amber, medium amber and then a deep amber, remove it immediately when it reaches this stage as seconds later it will be burnt.
  7. As soon as you take it off the heat add in the coconut cream and vanilla and stir in vigorously. Be very careful as it rapidly foams up up as soon as you add in the coconut cream. Make sure you are stirring with a long wooden spoon so won’t get burnt.
  8. Divide the caramel mixture between the tarts. Freeze for 1 hour to set.
  9. When the caramel has set (it doesn’t set all the way it is still gooey), then it’s time to prepare your chocolate ganache topping.
  10. Break the chocolate into pieces and add to bowl. Heat the coconut cream to a simmer and then pour it over the chocolate. Leave it for a minute to give the chocolate a chance to melt and then whisk it up with a hand whisk into a thick chocolate sauce.
  11. Pour this over the top of the caramel and place into the fridge to set for 1 hour before serving.
  12. Sprinkle dried coconut over the top to decorate.

NOTES
*Prep time excludes time spent setting in the freezer and fridge.

*Recipe adapted from Buzzfeed Tasty.

Recipe Source:lovingitvegan.com


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