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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!

GENERAL TSO’S CAULIFLOWER

, Edit
We were starting to think cauliflower recipes were beginning to go out of style, or perhaps that people had exhausted all of the cauliflower recipes they could think of (cauliflower pizza dough, cauliflower dips, cauliflower soup, etc., etc.), but, then again, that really would never happen right?

After all, cauliflower is the new kale.

So enter General Tso’s cauliflower.

I know this is technically not a new recipe, because how could a dish with healthy cauliflower combined with the popular General not already exist? Sounds improbable, but indeed some brave soul pioneered the combination.

Well, our story is that a good friend of mine invited us over to his house for an Indo-Chinese meal, and he drummed up excitement by saying I would be “pleasantly surprised.” Now the other twist is that my buddy became a vegetarian years ago and moved on to become a full blown vegan. I wasn’t sure what to expect, and, truthfully, I was hoping he wasn’t going to serve me up alfalfa sprouts, beans, and salad.

I was pleasantly surprised when he served up delicious dishes of noodles, rice, curried eggplant and yes, General Tso’s cauliflower! He jokes around with us that we are obsessed with our blogging so I didn’t disappoint him when I said, “I’m going to blog that recipe!” Here it is, although slightly varied, since I decided not to blanch the cauliflower before frying, and instead of going with a shallow fry, I went for the deep fry.

We use cornstarch in the marinade to keep the cauliflower moist. Coating the florets in rice flour mixed with sesame seeds produces that crispy coating that everyone loves in General Tso’s Chicken!
General Tso's cauliflower is the vegetarian version of the beloved Chinese American dish, General Tso's Chicken. Our General Tso's cauliflower is as good as the original.

Ingredients
For the cauliflower:
  • 1 small head cauliflower
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon sesame oil
  • Pinch of white pepper
  • ¼ cup water
  • 1 cup rice flour
  • 2 teaspoons toasted sesame seeds
  • 2 to 3 cups peanut or canola oil, for frying

For the sauce:
  • 1 tablespoon peanut or canola oil
  • 2 teaspoons finely minced ginger
  • 2 cloves garlic, finely minced
  • 5 whole dried red chili peppers (optional)
  • ½ tablespoon Shaoxing wine
  • ½ teaspoon sesame oil
  • 1½ tablespoons light soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 tablespoons sugar
  • 1 cup water (or chicken stock)
  • 1 tablespoon cornstarch, mixed with 1 tablespoon water
  • 1 scallion, cut at an angle into half-inch pieces


Instructions

  1. Cut the cauliflower into 1- to 2-inch chunks. Mix the cornstarch, baking soda, salt, sesame oil, white pepper, water, and ¾ cup of rice flour in a large bowl until it forms a batter. Toss in the cauliflower and fold together until the cauliflower is well coated. Sprinkle the remaining ¼ cup of rice flour over the cauliflower, and stir until everything is sticking to the cauliflower. There should be no more batter at the bottom of the bowl. If there is, just add a little bit more rice flour.
  2. Next, sprinkle the toasted sesame seeds evenly over the cauliflower. Heat the oil to 375 degrees in a cast iron pan or small pot. Fry the cauliflower in batches until light golden brown and crunchy (about 3 minutes), and transfer to a baking sheet lined with paper towels.
  3. Heat 1 tablespoon oil in your wok over medium heat. Add the minced ginger, and let fry for 15 seconds. Add the garlic and dried red pepper. Stir for 10 seconds. Add the Shaoxing wine, and immediately add the sesame oil, soy sauce, rice wine vinegar, sugar, and water (or chicken stock). Turn the heat down to low, letting the entire mixture simmer.
  4. If you fried the cauliflower in advance and want the pieces to be extra crispy, re-fry the cauliflower in batches for about 20 seconds or until golden brown, and drain on paper towels. Add the cornstarch slurry gradually to the sauce while stirring constantly, and let simmer for 20 seconds. The sauce should be thick enough to coat a spoon.
  5. Add the cauliflower and scallions, and toss the entire mixture until everything is well-coated in the sauce. Serve!

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