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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!

Thainoodle salad with the best ever peanut sauce

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Thai Noodle Salad with the BEST EVER Peanut Sauce- loaded up with healthy veggies!
Vegan and Gluten-Free!
The other day I got a hankering for an old standby we used to have on the Mizuna menu, the vegetarian restaurant my friend Tonia and I started together way back when. Thai Noodle Salad with Peanut Sauce. Here it’s made with rice noodles and a boatload of crunchy veggies- cabbage, carrots, bell pepper and radish, then tossed in the most flavorful, balanced peanut sauce eeeeeeeeeever.  

Yes I may be biased – I’ve had many versions of peanut sauce, here and throughout Asia, but this peanut sauce is still hands-down my all-time very favorite!  Not too sweet, perfectly balanced. The secret ingredient is fresh orange juice, giving it a delicious brightness.  I highly recommend making a double batch of the peanut sauce to use with spring rolls or buddha bowls. If you are like me you will be eating it by the spoonful. It’s that good!

This Thai noodle salad is great made ahead, keeps well for 3-4 days -perfect for midweek meals and lunches. Top this with flavorful  Sesame Ginger Tofu or chicken for added protein. So delicious!

A simple delicious recipe for Thai Noodle Salad with Peanut Sauce, loaded up with healthy veggies. Vegan and Gluten free, this make-ahead salad is perfect for midweek lunches or large gatherings. Make a double batch of the peanut sauce and use for Buddha Bowls and Spring rolls- trust me you will want to! Add Sesame Ginger Tofu for added protein!
ingredients
  • 6 ounces dry noodles (brown rice noodles, pad thai style rice noodles, soba noodles, linguini)
  • 4 cups mix of cabbage, carrots and radish, shredded or grated
  • 1 red bell pepper, finely sliced
  • 3 scallions, sliced
  • ½ bunch cilantro, chopped (or sub basil and mint)
  • 1 tablespoon (or less, or more) jalapeño, finely chopped
  • ¼-½ cup roasted, crushed peanuts ( garnish)
  • Thai Peanut Sauce ( make a double batch and save the rest for another use)
  • 3 thin slices ginger- cut across the grain, about the size of a quarter.
  • 1 fat clove garlic
  • ¼ cup peanut butter
  • 1  orange ( ¼ cup orange juice)
  • 1 med-large lime (3 tablespoon lime juice)
  • 2 tablespoons soy sauce or GF Braggs Liquid Amino Acids (Note: Tamari will turn this unpleasantly dark )
  • 3 tablespoons honey or agave
  • 3 tablespoons toasted sesame oil
  • ½ -1 teaspoon cayenne pepper ( or a squirt of sriracha sauce)
  • ½ teaspoon salt

instructions
  1. Cook pasta according to directions on package. ( See notes for rice noodles) Drain and chill under cold running water.
  2. In the meantime, blend the peanut sauce ingredients together in a blender until smooth.
  3. Place shredded veggies, bell pepper, scallions, cilantro and jalapeño in a bowl. Toss. Add the cold noodles to the bowl and toss again. Pour the peanut sauce over top and toss well to combine.
  4. Taste, adjust the salt and serve, garnishing with roasted peanuts and cilantro and a lime wedge.
notes
If cooking pad thai style rice noodles, add the noodles to a pot of boiling water. Turn heat off, stir and let steep 2-3 minutes until tender, drain and run under cool water.

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