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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 Mushroom Bourguignon with Potato Cauliflower Mash

Vegan Mushroom Bourguignon, served over Potato Cauliflower Mash. All Cooked in an Instant Pot together with PIP (pot in pot). Instant Pot Mushroom Bourguignon Vegan Gluten-free Nut-free Recipe, can be Soy-free

Seta Bourguignon vegano servido sobre puré de coliflor de patata. Todo cocinado en una olla instantánea junto con PIP (olla en olla). ## VeganRicha Vegan #Glutenfree #Nutfree Recipe, puede ser #Soyfree

Ingredients

Mushroom Bourguignon:
2 tsp oil
1/2 (0.5 ) medium onion chopped
4 cloves of garlic finely chopped
10 oz (8 oz) sliced mushrooms mixed or white or cremini
1/4 cup (58.75 ml) brandy or whiskey or red wine or use broth
3/4 cup (75 g) chopped carrots
1 cup (101 g) chopped celery
3/4 tsp (0.75 tsp) dried thyme or 1 tbsp fresh
1/4 tsp (0.25 tsp) garlic powder
1 tbsp soy sauce ,tamari for gluten-free, coconut aminos for soyfree
2 tsp tomato paste
1/2 cup (125 ml) water or broth
1 tbsp cornstarch or arrowroot starch mixed in 3 tbsp water (you can also add 2 tbsp of the mashed potato mixture to thicken)
1 cup (30 g) of spinach or greens

Potato Mash:
1 large potato cubed small
1 cup (100 g) cauliflower florets (heaping cup)
1 tbsp olive oil
2 to 4 tbsp (NaN tbsp) non dairy milk
1/4 tsp (0.25 tsp) each salt garlic powder
(NaN ) black pepper to taste

Instructions

Heat the Instant Pot on Saute. Add oil. When the oil is hot, add the onion, garlic, mushrooms and a good pinch of salt and give them a quick mix. Cook for 3 to 4 minutes until golden on some edges. Add a tbsp of water if browning too quickly.
Add the wine and mix well for a few seconds to cook out the alcohol.
Add the carrots, celery, thyme and garlic and mix well. Add the soy sauce, tomato paste, 1/3 tsp salt (if using water or unsalted broth) and water/broth and give it a mix. Cancel saute. You can also add in 1 bay leaf and some rosemary for flavor variation at this point.
Place the steamer basket on top of the mushroom mixture. Add potato and cauliflower to it.
Close the Instant Pot lid. Pressure Cook for 9 to 10 minutes (Manual hi pressure). Add a minute if using larger quantity of either mushroom mix or potatoes, or if doubling.
Let the pressure release naturally once the cooking is complete. Open the lid and carefully remove the steamer basket.
Put the pot on saute, Add cornstarch slurry and give it a mix (you can also add 2 tbsp of the mashed potato mixture to thicken). Add spinach or baby kale and black pepper and mix. Bring the mixture to a boil to thicken, then cancel saute. Taste and adjust salt and flavor.
Meanwhile. Transfer the steamed potato and cauliflower to a bowl and mash roughly. Add garlic powder, salt, pepper, olive oil, non dairy milk and optionally fresh/dried herbs of choice(eg. thyme, rosemary, chives) and mash well to preferred consistency.
Serve the mash layered with the mushroom bourguignon. Garnish with some fresh thyme or basil and black or white pepper.

Notes

Stove top: Follow Steps 1,2,3 in a shallow saucepan or skillet over medium heat. Add 1/2 cup more broth, Partially cover and cook for 10 to 15 mins. Add cornstarch slurry or some mashed potato and spinach and mix in. Taste and adjust flavor and simmer until saucy.
Make your mashed potatoes, by boiling 12 to 14 mins or as you like. Mash and serve with the stew
See tips section above recipe for doubling.
Nutrition is for 1 serve

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