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!

healthy vegan buffalo cauliflower casserole recipe

healthy vegan buffalo cauliflower casserole recipe
Cauliflower is one of those vegetables that you see in the store, and you really wanna try cooking with it, but sometimes you just have no idea what in the actual world to do with it... so you just don't buy it, and you move on to broccoli or something.
But I've got you. Because after you try this spicy, cheezy, flavorful healthy vegan cauliflower casserole dish recipe you're going to want to buy allll the cauliflower, all the time. 😛
A cheezy buffalo cauliflower casserole topped with spinach and kale, that is soooo unbelievably tasty, you won’t even know it’s healthy! Vegan | Oil free | Gluten free.

  • 2 Cauliflower Heads (You can definitely only make it with 1 but you’ll have a smaller casserole.)
  • a handful of kale (around 35g or 2 to 3 individual stalks), roughly chopped
  • a handful of spinach (23g), roughly chopped
Homemade Spicy Buffalo Cream Sauce: 
  • 1/2 cup (76g) of cashews
  • 1 red bell pepper (roughly 153g)
  • 1 tablespoon (12g) apple cider vinegar (ACV)
  • 6 sun-dried tomatoes (31g) (soak for at least 20 minutes, save the water.)
  • 2 teaspoons of garlic (10g) and onion powder (8g)
  • 1/2 teaspoon (2g) of cayenne pepper or more depending on your tolerance to spice.
  • 1/2 cup (97g) of sun-dried tomato soak water (you can use regular water, too)
  • Optional: 1/4 teaspoon of pink himalayan salt
Vegan Garlic ‘Cheeze’ Sauce:
  • 1 cup (123g) cashews
  • 2 garlic cloves (9g)
  • 2 tablespoons (25g) of lemon juice
  • 3 tablespoons (24g) of tapioca powder
  • 1 tablespoon (11g) of onion powder
  • 1/4 teaspoon (3g) Himalayan salt
  • 1 cup (219g) of water

  1. Cut up cauliflower into florets and bring to a boil for 20 to 25 minutes or until tender. In the meantime, preheat the oven to 350F.
  2. Make the spicy buffalo cream sauce. Mix all ingredients in a blender until smooth and set aside.
  3. Drain cauliflower florets and coat with spicy buffalo cream sauce. Place coated cauliflower in casserole dish and roast in the oven for 20 minutes.
  4. Make the vegan garlic cheeze sauce. Mix all ingredients in the blender until smooth, set aside. Chop the kale and spinach if not chopped yet.
  5. Remove cauliflower from the oven when finished and top with chopped kale and spinach, and pour vegan garlic cheeze sauce on top of greens. Place casserole dish back in the oven (on the 2nd rack preferably) and roast at 350F for another 10 minutes.
  6. Remove, let cool, and serve.
  7. I had some left over vegan sundried tomato walnut taco meat, and so I sprinkled that on top. You can find the recipe for that here.
I used a 9×4 glass casserole dish.
Tastes even better the next day, leftovers are perfecttt for lunch.
For reference: The cauliflowers that I use range in weight between 600g and 800g


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