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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 Tuscan Rigatoni

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I love carbs! Pasta, bread, potatoes, give me all the carbs. I am a bit of a self proclaimed pasta connoisseur, and I must admit, I have out done myself with this one. This Vegan Tuscan Rigatoni is amazing! Super quick and easy, the perfect week night meal. Super garlicky sun dried tomatoes and spinach cooked with white wine, and then mixed with creamy dreamy cashew cream. Toss with pasta and you will not even understand why this pasta is so damn delicious!


Someway, somehow, the combination of sun dried tomatoes, spinach and garlic cooked in white wine takes on a smokey bacon like quality. It is truly incredible! I discover something new while cooking every day. It is thrilling and wonderful.

This vegan Tuscan Rigatoni is the most amazing pasta dish I have had in a very long time. Smokey, a little sweet, garlicky, creamy and everything I dream of in a perfect pasta dish! I hope you love this recipe, even my cooked spinach hating husband loves it! So, I am pretty sure I can get anyone to love this one!

Vegan Tuscan Rigatoni Recipe 
Super garlicky sun dried tomatoes and spinach cooked in white wine. Made creamy with luscious cashew cream, tossed with rigatoni.



Ingredients

  • 1 C. Raw cashews, soaked overnight
  • 1/2 C. Vegetable broth
  • 2 Tbsp. Nutritional yeast
  • 1 Tbsp. Lemon juice
  • 2 Tbsp. Olive oil
  • 5 Cloves Garlic, chopped
  • 4 C. Baby spinach
  • 3/4 C. Sun dried tomatoes
  • 1/3 C. White wine, vegan
  • 16 oz. Rigatoni
  • Salt and Pepper to taste

Instructions

  1. Start boiling water for your rigatoni, cook according to package instructions.
  2. While you are bringing water to a boil, drain the soaked cashews then add them,  the vegetable broth, nutritional yeast and lemon juice to a blender. Blend on high until nice and smooth scraping down the sides as needed. It may take a few minutes. Now add salt and pepper to taste. Just leave in the blender for a few minutes until you need it. 
  3. Once the water is boiling, cook your pasta until it is al dente. Drain when finished. 
  4. In the mean time, heat the olive oil in a large skillet, on medium high. Add the garlic and saute for a minute. Then add the spinach and sun dried tomatoes. Season with a pinch of salt and pepper. 
  5. Cook for a few minutes until the spinach has wilted and the sun dried tomatoes are soft. Add the wine and simmer for about 5 minutes. Reduce heat as needed. 
  6. Now stir in the cashew cream sauce until completely combined. Taste and adjust seasoning adding more salt and pepper if needed. 
  7. Turn the heat off and add the rigatoni to the skillet. Toss the pasta in the sauce and coat completely. Serve immediately! I topped mine with fresh basil and cracked black pepper!

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