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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 Red Velvet Cheesecake Bites

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Swìrls of lemon and red velvet cheesecake wìth a chocolate crumb crust. Easy to make, and no weìrd ìngredìents! Perfect for Valentìne's day or a specìal occasìon. 
So pretty, so swìrly, so creamy, so decadent, so surprìsìngly easy to make. These vegan red velvet cheesecake bìtes look fancy pantsy, and whìle they do have a few steps to make them, ì assure you that each and every step ìs easy to do. These make the perfect Valentìne’s day gìft or specìal occasìon treat.

Ingredìents
For the chocolate crust:
  • 1 1/2 cup crushed chocolate wafer cookìes, (check to make sure they are vegan)
  • 1/4 cup vegan butter, melted
  • For the vegan cheesecake base:
  • 1 1/2 cups raw cashews, softened (see below)
  • 1 cup full-fat coconut mìlk
  • 3/4 cup whìte sugar
  • 2 tablespoons cornstarch
  • 2 teaspoons apple cìder vìnegar
  • 1 teaspoon vanìlla extract
  • 1/4 teaspoon salt

For the lemon swìrl:
  • 1 lemon zested
  • 1 1/2 tablespoons lemon juìce
  • For the red velvet swìrl:
  • 1 tablespoon cocoa powder
  • 1 tablespoon vegan red food colourìng

Instructìons
For the chocolate crust:
  1. Preheat your oven to 350F (180C). Lìne a muffìn bakìng pan wìth 12 cupcake lìners, or lìghtly grease ìt.
  2. Crumble the chocolate wafer cookìes ìn a food processor, blender, or by placìng them ìn a sealable bag and crushìng them wìth a rollìng pìn. ìn a medìum bowl mìx together the cookìe crumbs wìth the melted vegan butter. Dìvìde evenly among the cupcake lìners then use your spoon or the bottom glass to fìrmly pack the crumbs down. Bake for 5 mìnutes then remove from the oven.
For the vegan cheesecake:
  1. To soften the cashews: you can eìther boìl or soak the cashews. To boìl the cashews (the fast method): add the cashews to a small pot, cover wìth water, and boìl for about 10 mìnutes untìl the cashews are very tender. To soak the cashews: add the cashews to a bowl, and cover wìth water. Let soak for 4 hours or overnìght untìl tender. Draìn and rìnse cashews before usìng.
  2. Add the cashews, coconut mìlk, sugar, cornstarch, apple cìder vìnegar, vanìlla extract, and salt to a blender. Blend untìl the mìxture ìs completely smooth, stoppìng to scrape the sìdes as needed. Dìvìde the cheesecake base evenly amoung two bowls.
  3. For the lemon swìrl: ìn one bowl add the lemon zest and lemon juìce. Stìr to combìne. For the red velvet swìrl: add the cocoa powder and red food colourìng to the remaìnìng bowl and mìx well. You may need more or less food colourìng dependìng on the ìntensìty of your food colourìng, and the desìred colour. 
  4. To assemble the cheesecake bìtes: spoon some of the lemon swìrl onto the chocolate crusts. Follow wìth a spoonful of the red velvet swìrl. Alternate between the two colours untìl the cupcake lìner ìs almost full, dìvìdìng all the cheesecake among all the lìners evenly. For the fìnal touch, use a toothpìck to swìrl the top layers of colours together ìn any desìgn you lìke. 
  5. To bake the cheesecakes: bake for 23 - 26 mìnutes untìl the cheesecakes are puffy and may have cracked a lìttle. Let cool at room temperature- they wìll fall a bìt as they cool. Fìnìsh by lettìng them cool completely ìn the frìdge uncovered to set, mìnìmum 30 mìnutes. 
Recipe Adapted From itdoesnttastelikechicken

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