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!

Pumpkin Whoopie Pies (Vegan + GF)

What we have here are soft, pillowy pumpkin cakes with a delicious and creamy chai coconut filling. The filling is so rich and creamy it almost tastes like ice cream!


The base is soaked cashews blended with coconut cream, maple syrup to add sweetness, coconut oil to help it firm up, spices, vanilla, and a mandatory pinch of salt. For the spices, I went with a simple blend of cinnamon, cardamom, and ginger. For an even more authentic chai flavor you can also add some cloves.

Once your cream is silky smooth, you transfer it to a bowl and chill in the refrigerator until firm and spreadable. You can speed up the process by placing it in the freezer for about 2 hours.

Pumpkin Whoopie Pies (Vegan + GF) Recipe
Soft pumpkin cakes with a delicious and creamy chai coconut filling. The filling is so rich and creamy it tastes like ice cream!



INGREDIENTS
WHOOPIE CAKES
  • 1 cup oat flour
  • 3/4 cup rice flour
  • 1/2 cup tapioca starch
  • 1/2 cup coconut sugar
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp nutmeg
  • 1/8 tsp salt
  • 3/4 cup + 2 tbsp almond milk
  • 1 cup pumpkin purée
  • 1/4 cup coconut oil
  • 1 tsp vanilla extract
  • 1 tbsp apple cider vinegar
CREAM FILLING
  • 3/4 cup raw cashews, soaked at least 6 hours
  • 1/2 cup coconut cream (from one 13.5-oz can)
  • 3 tbsp maple syrup
  • 2 tbsp melted coconut oil
  • 1/4 tsp each: cinnamon, cardamom, ginger
  • 1/4 tsp salt
INSTRUCTIONS
CREAM FILLING
  1. Drain and rinse the soaked cashews. Place them in a blender with the coconut cream, maple syrup, coconut oil, spices, and salt. Blend on high speed until smooth, about 1-2 minutes. Taste and adjust the sweetness to your liking. The cream will be very thin, it’s okay, it will firm up in the refrigerator.
  2. Transfer to a bowl and chill in the refrigerator for at least 3 hours, or in the freezer for about 2 hours.
WHOOPIE CAKES
  1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper and set aside.
  2. Whisk together oat flour, rice flour, tapioca starch, coconut sugar, baking soda, baking powder, spices, and salt in a large mixing bowl until combined.
  3. Pour in the almond milk, pumpkin purée, coconut oil, and vanilla extract. Whisk to combine. Then, stir in the apple cider vinegar and whisk again. The batter should have the texture of pancake batter.
  4. Scoop out about 1 and 1/2 tablespoon of the batter onto the prepared baking sheet, leaving about 1-inch between the cakes and spread slightly with a spoon (see photo). I had enough batter to fill 3 baking sheets.
  5. Bake for about 13 minutes, or until the tops appear dry and slightly cracked. The cakes should spring back when pressed. Remove from the oven and let cool completely, about 20 minutes.
  6. Once the cakes are cooled, turn half of them upside-down and pipe or spread about 1 and 1/2 tablespoon of the chai filling onto them. Top with the rest of the cakes and press down slightly.
  7. Whoopie pies are best served the same day but will keep for up to 3 days in the refrigerator. You can eat them straight from the refrigerator, or leave at room temperature for 15 minutes if you prefer a creamier filling.

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