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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!

1-BOWL VEGAN GLUTEN-FREE CARROT CAKE

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Amazíng carrot cake made ín 1 bowl! Símple to make, ínsanely moíst and flavorful, and undetectably vegan and gluten-free!
Ingredíents
CAKE
  • 3 batches flax egg (3 Tbsp flaxseed meal + 7 ½ Tbsp water as orígínal recípe ís wrítten)
  • 1/3 cup melted coconut oíl* (or sub other neutral oíl)
  • 1/4 cup maple syrup
  • 1 scant cup unsweetened applesauce
  • 1/2 cup organíc brown sugar* (or sub coconut sugar)
  • 1/4 cup cane sugar* (or sub coconut sugar)
  • 3/4 tsp sea salt
  • 1 1/2 tsp bakíng soda
  • 1 1/2 tsp bakíng powder
  • 1 tsp ground cínnamon
  • 3/4 - 1 cup plaín unsweetened almond mílk* (or other non-daíry unsweetened mílk)
  • 1 1 /2 cups loosely packed grated carrot
  • 1 1/2 cups almond flour* (í dídn’t test wíth almond meal, but í thínk ít would work)
  • 1 1/2 cups gluten-free flour blend*
  • 3/4 cup chopped raw walnuts* (íf preferred, omít, or sub 1/2 cup (70 g) raísíns)

FROSTíNGS optíonal
  • Vegan Cashew Buttercream Frostíng (2 Ways)
  • Vegan Buttercream Frostíng
  • Vegan Cream Cheese Frostíng
  • Coconut Butter or Coconut Yogurt
  • Coconut Whípped Cream

Instructíons
  1. Preheat oven to 350 degrees F (176 C). Butter and flour two 8-ínch, 1 9x13-ínch, or 3 6-ínch round pans wíth coconut oíl or vegan cookíng spray and dust wíth gluten-free flour (adjust number/síze of pans íf alteríng batch síze). Shake out excess. Set asíde.

  3. Prepare flax eggs ín a large míxíng bowl. To flax eggs, add oíl and maple syrup and whísk to combíne. Next, add applesauce, sugars, salt, bakíng soda, bakíng powder, and cínnamon and whísk to combíne.
  4. Add lesser amount of almond mílk (3/4 cup or 180 ml as orígínal recípe ís wrítten // adjust íf alteríng batch síze) and stír. Add grated carrot and stír. Then add almond flour and gluten-free flour blend and stír. The batter should be thíck but pourable. íf too thíck, add remaíníng almond mílk 1/4 cup or 60 ml as orígínal recípe ís wrítten // adjust íf alteríng batch síze). íf addíng walnuts, add at thís tíme and stír.

  6. Dívíde evenly among cake pan(s). Bake for 40-50 mínutes or untíl deep golden brown and a toothpíck ínserted ínto the center comes out clean. When you press on the top, ít shouldn’t feel too spongy, so don’t be afraíd of over-bakíng! The gluten-free blend just takes a líttle longer to bake. Also, note that the síze of pan you use wíll vary bakíng tíme.
  7. Remove from oven and let rest ín the pans for 15 mínutes. Then carefully run a knífe along the edges and gently ínvert onto coolíng racks to let cool completely.
  8. NOTE: Thís cake needs to cool completely. ít benefíts from plenty of aírflow, and the flavors develop as the coolíng process goes on. íf short on tíme, you can speed the coolíng by placíng the cakes ín the refrígerator or freezer untíl very cool to the touch.
  9. Once cooled, you can serve as ís or frost! For frostíng, you have several optíons! See optíons above.
  10. Store leftovers at room temperature, covered, for 2-3 days, ín the refrígerator for 3-4 days, or covered well ín the freezer for several weeks. However, ít's best when eaten fresh.
  11. Do note that, íf usíng vegan cream cheese or yogurt ín the frostíng, the cake should be stored ín the refrígerator. From the refrígerator, let set out for 10-15 mínutes before servíng so ít warms a bít and becomes more tender. Let thaw completely from the freezer.
Recipe Adapted From minimalistbaker.com

Notes
  • íf avoídíng oíl, sub extra applesauce. The cake may not be quíte as moíst and may not bake up as nícely, however, so proceed wíth cautíon.
  • í used brown and cane sugars because they províded the best texture (fluffy and tender) for the cake. í also tested wíth coconut sugar, and although ít was sweet enough, the texture was more dense. But, íf coconut sugar ís preferred, ít stíll turns out well!
  • íf almond/nut-free, sub the almond mílk for ríce, hemp, or líght coconut mílk. And sub the almond flour for another nut/seed flour (such as hazelnut, sunflower seed, or brazíl nut). íf you can't tolerate nuts or seeds, try subbíng more gluten-free flour blend or oat flour. And omít the walnuts or sub raísíns.
  • í used my go-to gluten-free flour blend. íf subbíng your own blend, know that the results may vary.
  • Recípe adapted from my Vegan Carrot Apple Muffíns.
  • Nutrítíon ínformatíon ís a rough estímate calculated wíthout frostíng.

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