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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 Ricotta (Cashew Cream Sauce)

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This recipe for vegan gluten-free Lasagna, (or is it “lasagne”? I mean, really, we need to settle this) utilizing slices of zucchini in place of pasta, was created in the heat of summer when my son would bring home bushel baskets of zucchini. It became a household favorite, offering a healthier and lighter alternative to pasta and it is a meal we enjoy hot or cold.
Vegan Ricotta (Cashew Cream Sauce)

Ingredients
  • 2 cups raw cashews, (or see Notes below*) soaked in water for 2 hours and drained
  • 1/2 cup water
  • 1 tbs apple cider vinegar
  • 1 tbs nutritional yeast
  • 1-2 cloves of garlic
  • dash of onion powder
  • 1 tsp sea salt
  • few grinds of black pepper

Instructions
combine in high speed blender (we use a Vitamix) until smooth.
Notes
If fat content is an issue please see the Notes on the full Lasagna recipe below

Vegan Gluten-Free Lasagna

Ingredients
  • 4-5 medium zucchini squash
  • 5 cups of pasta sauce
  • 1 lb frozen chopped spinach, thawed
  • 1 cup vegan mozzarella style shredded cheese (optional, or to taste. We like Daiya brand)
  • 2 tbs oregano, divided
  • 1 recipe vegan ricotta (see recipe below)


Instructions
  1. Preheat oven to 350 degrees
  2. Combine ricotta, spinach and 1 tbs oregano.
  3. Slice zucchini into vertical slices, 1/8 to 1/4 inch thick.
  4. Cover bottom of 9×13 with 1 1/4 cup of sauce.
  5. Layer slices of zucchini on top of sauce.
  6. Cover with half of the ricotta sauce.
  7. Repeat.
  8. Top with a layer of sauce, then zucchini and final layer of sauce.
  9. Sprinkle with mozzarella style cheese and 1 tbs of oregano.
  10. Bake, uncovered, for 1 hour and 15 minutes.
  11. Allow to cool for 15 minutes before serving.

Notes
For a more traditional lasagna that is still vegan, simply substitute dry lasagna noodles for the zucchini and be sure to add the liquid with the thawed spinach. (if you use brown rice pasta – like Tinkyada brand – it is still gluten free). Remember to cover while baking and uncover to cool. This was my original recipe and I modified it to use up the zucchini. I have served it for years to non vegans and it is always a hit. The fact that you don’t have to cook the noodles first makes it quick to put together.
Fat Content: if you are concerned about the fat content because of the cashews, feel free to use less. I often will use 1 1/2 cups of cashews and/or omit the vegan mozzarella. It’s a flexible recipe and you can adjust it freely to suit your tastes. The full recipe is an attempt to make an equivalent experience to a cheesy traditional lasagne and the full recipe has just over 11g fat per serving (1/12 of the recipe).

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