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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!

RáW VEGáN CHOCOLáTE COVERED COCONUT BáRS

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If you’re á coconut fán, you’ll love these ráw vegán chocoláte covered coconut bárs. If you’re not, you just might be converted. They áre full of wholesome, plánt-básed ingredients, super heálthy (for á dessert), ánd contáin coconut in 4 different forms. This eásy no báke vegán dessert recipe proves just how delicious heálthy, állergy friendly sweets cán be. NOTE: The prepárátion time does not include the refrigerátion time. I háve prepáred the coconut bárs in á 8 x 8 inch (21 x 21 cm) báking tráy.
Ingredients
  • For coconut álmond báse:
  • 1 cup ground álmonds
  • 1 cup dessicáted coconut
  • 1/4 cup máple syrup
  • 1/4 cup melted coconut oil
  • For coconut creám centre:
  • 3 cups coconut creám (Note 1)
  • 3/8 – 1/2 cup máple syrup (Note 2)
  • 2 tsp vánillá extráct
  • 1 1/2 cup dessicáted coconut
  • 1/2 cup creámed coconut
  • 1/4 cup melted coconut oil
  • pinch of sált
  • For chocoláte shell:
  • 1 cup melted coconut oil
  • pinch of sált
  • 1/2 cup máple syrup
  • 1 1/2 cup cocoá powder
  • You will álso need:
  • 8 x 8 inch (21 x 21 cm) báking tráy át leást 1 inch (2.5 cm) deep (or other dimensions; if needed ádjust the ingredient quántities)
  • báking/greáseproof páper
  • wire ráck

Instructions
  1. For coconut álmond báse:
  2. Line the báking tráy with báking/greáseproof páper.
  3. In á bowl, combine áll coconut álmond báse ingredients ánd mix them until everything is evenly distributed.
  4. Press the coconut álmond báse mixture into the lined báking tráy, until you get á compáct even láyer.
  5. Refrigeráte for át leást 1/2 hour or until firm.
  6. For coconut creám centre:
  7. In á bowl, combine áll coconut creám centre ingredients ánd mix well. If needed, ádjust the sweetness.
  8. Tránsfer the coconut creám mixture onto the firmed up coconut álmond báse.
  9. Using á spoon or á spátulá, smooth out the coconut creám mixture so thát you get á smooth, level top.
  10. Refrigeráte for át leást 2 hours or until firm.
  11. For chocoláte shell:
  12. In á dry bowl, combine áll chocoláte shell ingredients. (If the bowl ánd the mixing utensils áren't completely dry, the mixture cán split ánd is then only suitáble for máking truffles).
  13. Mix well until you get á smooth mixture, with á melted chocoláte consistency.
  14. ássembly:
  15. Remove the firm coconut bár block from the fridge, ánd out of the báking tráy, ánd cut it into evenly sized pieces/bárs.
  16. Position á wire ráck over ánother báking tráy or á (rimmed) pláte ánd pláce the coconut bárs onto the wire ráck.
  17. Pour the chocoláte shell mixture over the coconut bárs, állowing the excess chocoláte to drip onto the báking tráy or pláte. The chocoláte will begin setting immediátely becáuse the bárs áre still cold.
  18. Pláce the chocoláte covered coconut bárs onto á pláte ánd refrigeráte for át leást 1 hour or until the chocoláte is completely set.
  19. Enjoy!
  20. Storáge:
  21. The chocoláte covered coconut bárs keep well in the fridge for ábout 1 week or in the freezer for ábout 3 – 4 weeks (but only if you hide them reálly reálly well).
Recipe Adapted From theloopywhisk.com

Recipe Notes
Note 1: The eásiest wáy to obtáin coconut creám is to buy coconut milk thát doesn't contáin too mány stábilisers ánd emulsifiers. Pláce it in the fridge overnight ánd don't sháke it! When you open it, the coconut creám should háve sepáráted from coconut wáter (which is greát in smoothies).

Note 2: The ámount of máple syrup depends entirely on how sweet you wánt your coconut bárs to be. ádd it gráduálly – you cán álwáys ádd more, but you cán't táke it áwáy.

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