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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!

NO-BAKE FROZEN BLUEBERRY PIE

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Summer doesn’t get much better than this. Sweet, ripe blueberries, frozen pie and no ovens. Can I get a hells yeah?

My main problem with this pie is trying not to eat all of the filling before I get it into the freezer. It starts with licking the spoon. Then I’m accidentally dropping the spoon back into the batter so I can lick it again. Then I’m unashamedly spooning the filling into my mouth from the bowl.
A creamy no-bake frozen blueberry pie, perfect for summer!

INGREDIENTS
  • FOR THE GRAHAM CRACKER CRUST
  • 1 1/2 cups graham cracker crumbs (from about 1 1/2 packages from a box)
  • 1/4 cup sugar
  • 1/4 cup butter, melted
  • FOR THE BLUEBERRY PIE FILLING
  • 3 cups fresh blueberries (see notes)
  • 2/3 cup granulated sugar
  • 8 oz. cream cheese (I use 1/3 less fat)
  • 1 1/2 cups plain yogurt (I use nonfat)
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1/2 cup heavy cream (see notes)

INSTRUCTIONS
  1. Make the graham cracker crust. I crush the graham crackers in a food processor (that I reuse in the next part for the blueberry pie filling), then add the sugar, pulse it to combine, and add the butter. Pulse it a few times and it’ll get nice and combined and crumbly for you.
  2. Dump the crust into a well-greased 9-inch springform pan or deep-dish pie plate. Spread it evenly around the bottom and then work it up the sides. I use a measuring cup or a glass to flatten the bottom and then press the mixture against the sides of the pan. Stick the pan the refrigerator to firm up a bit while you make the filling.
  3. Next, combine blueberries, sugar and 1/2 cup yogurt in your (wiped out) food processor and process until smooth. You could use a blender, too.
  4. In a large bowl, combine cream cheese, remaining 1 cup of yogurt, powdered sugar and vanilla and use an electric mixer (or stand mixer) to combine until smooth. (Start on slow so your powdered sugar doesn’t go everywhere.)
  5. Add the blueberry mixture to the cream cheese mixture and beat on medium to combine.
  6. In a separate bowl, add heavy cream and use your (rinsed off) mixer to beat it until it turns into whipped cream - stiff peaks are what you want (see notes below).
  7. Fold the whipped cream into the blueberry mixture and carefully combine. Get your graham cracker crust from the refrigerator and pour the blueberry pie filling into it.
  8. Freeze the pie until solid, about 3-4 hours. Slice with a serrated pie cutter or knife, serve and enjoy! *Extras can be stored in the freezer, well covered with plastic wrap, for up to 1 week. Maybe more, but it never lasts that long here so I’m not sure 😉
RECIPE NOTES
I’ve not tried this using frozen blueberries, but you probably could substitute them. Make sure they are completely thawed and don’t have too much extra water or liquid with them.
You could sub store-bought whipped cream, but it takes just minutes to make your own. You’ve already got the hand or stand mixer out, so go ahead and use it. It took me maybe a minute on medium-high speed to whip the heavy cream into whipped cream. I wasn’t even paying close attention to the “peaks,” so don’t worry if you’ve never done it before. Confession: I hadn’t! We don’t ever use whipped cream so I’d never made my own. But guess what - it’s super easy!



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