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!

spicy vegan black bean soup

Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan


There’s nothing better than a warming bowl of your favorite soup on a cold, dreary night. Not the kind of soup from a can, but the easy homemade kind that’s comforting and good for the soul, with enough leftovers for days.
Hello, Spicy Vegan Black Bean Soup. You have been a favorite of mine since um, forever? 
The first bowl of Black Bean Soup I ever had was from Panera, way back in high school during my senior year. How I remember that? I’m not sure ha. I wasn’t vegan then but lightly dabbled with the vegetarian thing on and off and also the non-dairy thing here and there – even back when almond milk was unheard of and not as mainstream as it is now!
Back then (about 9 years ago… eek) Panera didn’t offer many meat-free or dairy-free options EXCEPT black bean soup and a couple salads, at least from what I remember. Now they have a handful of vegan-friendly options but I also remember choosing Black Bean Soup because it was low-fat and low-sodium but high in fiber. Guess I’ve always been into nutrition.
It’s taken me a while to share this recipe… mainly because, while Black Bean Soup is absolutely DELISH and comes with nutrition facts from the nutrition gods, it’s not as photogenic or colorful as my Cleansing Detox Soup, (a major hit here on the blog) or as vibrant as my recipes in general.
Don’t judge a book by it’s cover, right?!
Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan
I figured you guys would love and appreciate this cold-weather recipe anyway because of the taste and nutrition… so I tried really hard to make it as appealing as possible, by adding colorful veggies like bell peppers and even carrots and by adding toppings. Creamy avocado? YES. Crushed tortilla chips? Yup. Extra jalapeño for the fire breathers? Sure, why not.
Don’t add too many toppings though because honestly, this recipe does not need any help. It’s literally perfect. You have a few options also, depending on your texture preference and how you want this soup to “look”. 
  1. If you prefer a super smooth soup that’s darker in color – blend it until smooth, after it has been cooked, using a hand immersion blender (like this one).
  2. If you prefer a semi-smooth soup that’s more colorful (like my pictures show) – blend half of the soup – it’s slightly creamy but still has texture and whole beans.
  3. If you prefer a chunky soup that’s lighter in color or if you have no preference at all – keep it as is and don’t blend it at all!
Hope that helps. I like the second option as shown in the pictures, but everyone has different preferences.
Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan
Spicy Vegan Black Bean Soup. Healthy, delicious, simple, packed with extra veggie goodness & ready in under 1 hour. This oil-free recipe is bursting with flavor and leaves plenty of leftovers. A must-try cold weather soup! #spicy #blackbean #soup #vegan
I know many of you will ask if this can be made in a crock pot/slow cooker and I don’t see why not? I thought about making it in the crock pot but I also think that would be a better option if you are using dry beans. I opted for canned beans and wanted this to take less than an hour. Whatever makes it easier for you! I should also mention this soup makes a large amount and you will definitely have plenty of leftovers. If you don’t think you can eat it all within the week then freeze it for another cold, wintry night!
SPICY VEGAN BLACK BEAN SOUP
Yields 6
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Prep Time
15 min
Cook Time
35 min
Total Time
50 min
INGREDIENTS
  1. 3/4 cup water (or 2 tablespoons olive oil; if not oil-free)
  2. 1 red onion, chopped
  3. 1 clove garlic, minced
  4. 1/3-1/2 jalapeño, finely chopped, to taste (optional)
  5. 2 medium-sized carrots, chopped
  6. 1 red bell pepper, chopped (or any color)
  7. 4 teaspoons ground cumin
  8. 2 teaspoons chili powder
  9. 1/4 teaspoon red pepper flakes, to taste (optional)
  10. 1 15 oz. can organic sweet corn, drained and rinsed
  11. 3 15 oz. cans organic black beans, drained and rinsed
  12. 4 cups low-sodium vegetable broth
  13. 1/2 lime, juiced
  14. 1/4 cup cilantro
  15. sea salt & pepper, to taste
  16. toppings: avocado, crushed tortilla chips, jalapeño, cilantro, dairy-free cheese
INSTRUCTIONS
  1. Heat the water (or oil, if preferred) in a soup pot or large dutch oven over medium heat. Stir in the onions and garlic, with a pinch of sea salt and pepper. Cook, stirring occasionally, until the onions are translucent.
  2. Stir in the jalapeño, carrot, red bell pepper, cumin, chili powder and red pepper flakes. Cook until vegetable are soft, about 7-9 minutes.
  3. Pour in the beans, corn and broth. Bring to a slow boil over medium-high heat then reduce to a gentle simmer. Cook until the beans are soft and the broth has lots of flavor, about 20 minutes. Turn off heat.
  4. Using a hand immersion blender, blend about half of the soup, still leaving whole beans in tact. Blend more for a smoother texture or less for a chunkier texture, depending on preference (this step is optional; you can also blend half in a regular blender, making sure to let out the steam, to prevent a soup explosion as it gets very hot. Pour it back into the soup pot).
  5. Stir in lime juice and cilantro and taste test to see if it needs more salt or pepper. Adjust accordingly.
  6. Serve with your favorite toppings!
NOTES
  1. For an even heartier soup, add in brown rice or quinoa!
  2. Leftovers can be refrigerated up to 4 days or frozen.

more recipes @ www.theglowingfridge.com

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