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!

TERIYAKI CAULIFLOWER RICE BOWLS

Lately I’ve been noticing that bowls are all the rage! It makes complete sense to me. They’re easy, portable, and generally delicious ways to build a complete meal. I realized that the last time I shared such a recipe was this spring vegetable barley bowl way back in March 2014. (Meaning that March 2014 is now considered to be a long time ago… yikes). At the moment I’m looking for something a little warmer and more comforting, so I settled on making teriyaki cauliflower rice bowls featuring those luscious teriyaki sweet potatoes from earlier this week.
Teriyaki Cauliflower Rice Bowl composed of sweet and tender teriyaki sweet potato cubes, charred corn, and protein rich edamame with fresh avocado and cauliflower rice, garnished with sesame seeds and green onions | yupitsvegan.com
Because today is all about finally bandwagoning on trends that have already been around for a while, I decided to try my hand recently at making cauliflower rice. I have to say, I really really like it! I consider it extremely different in both taste and texture from actual rice. I mean, it tastes like cauliflower. However, it IS similar in a key way: it does a great job of standing up to a robust sauce like teriyaki. You can get my more detailed guide to making cauliflower rice here.
Hearty vegan and gluten free bowls with a riced cauliflower base, bright, nutrient dense green vegetables, and filling teriyaki sweet potatoes topped with scallions and crunchy sesame seeds eaten with chopsticks
I’m certainly not discontinuing my grain consumption. More than anything else, I just want to eat as many vegetables as possible. Our CSA ended in late November and since then my vegetable intake hasn’t been what it used to be. I think I’m still getting a passing grade on the veggies, but during CSA season it feels like an A+. =P
So anyway, my playful way of making these teriyaki cauliflower rice bowls not-so-grain-free-after-all was to add a whole bunch of fire-roasted corn. But if you avoid grains for any reason, just swap the corn with a veggie of your choice! I thought corn was a vegetable until probably like two years ago. Maybe even more recently than that. Oops! It’s a whole grain, though 🙂
By the by, I do have quite a few grain-free recipes on my site. You can view all of them via the grain-free tag. I even have some vegan and paleo recipes (which are a subset of the grain-free recipes)! The current tag and category label system starts from July 2014. I am working on going back in time to also correctly tag and categorize the earlier posts. Whenever I finally finish I will revamp the recipe index to show them all. Man do I wish I had started doing these from the outset!
This ends (for now) the teriyaki phase on my blog. Next we are going into comfort food territory… with BBQ!
Closeup of a blue bowl of homemade oven roasted teriyaki sweet potatoes, fire roasted corn, fresh edamame, and creamy avocado over cauliflower rice
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Teriyaki Cauliflower Rice Bowls

Teriyaki cauliflower rice bowls, made with sweet and tender teriyaki-glazed sweet potatoes, stovetop cauliflower rice, fresh avocado, and edamame. A lovely Asian-inspired, vegan and gluten-free lunch bowl!
 Course Asian, lunch
 Cuisine gluten-free, vegan
 Prep Time 20 minutes
 Cook Time 30 minutes
 Total Time 50 minutes
 Total Yield 4 bowls
 Calories Per Serving 282 kcal
 Author Yup, it's Vegan

Ingredients

For the cauliflower rice:

  • 1 head of cauliflower leaves and tough stems removed, roughly chopped
  • 1 clove garlic minced
  • 1/2 inch ginger root peeled and minced or grated

For the teriyaki cauliflower rice bowls (ingredients are enough for about 4 bowls):

  • 1 recipe cauliflower rice (ingredients above)
  • 1 recipe teriyaki sweet potatoes
  • 2 cups shelled cooked edamame (I used frozen & thawed)
  • 2 cups cooked corn kernels (optional) (I used frozen & thawed fire-roasted corn)
  • 1 avocado sliced or cubed (see notes)
  • 3 green onions or scallions sliced
  • sesame seeds for garnish (optional)
  • extra teriyaki sauce for serving (optional)

Instructions

For the cauliflower rice:

  1. Make cauliflower rice according to these instructions, with one modification: saute the garlic and ginger in the oil first until soft, before adding the cauliflower.

For the teriyaki cauliflower rice bowls:

  1. To a bowl, add about a quarter of the cauliflower rice (approximately 1 heaping cup), teriyaki sweet potatoes, 1/2 cup edamame, 1/2 cup corn, and a quarter of the avocado. Drizzle with additional teriyaki sauce if desired, and top with green onions and (optional) sesame seeds.

Recipe Notes

I personally divided all of my ingredients into only 3 servings, and added extra avocado, because I prefer higher calorie meals. Feel free to divvy up the ingredients into whatever portions work best for you.
If you aren't going to be eating the bowls right away, prep the avocado to serve, instead of pre-mixing it into the bowls. It held up okay for a few hours when I took one of the bowls to work for lunch, but freshly sliced avocado is much much better.
more recipes @ https://yupitsvegan.com

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