» » Pear Soup with Raspberry Sorbet

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!

Pear Soup with Raspberry Sorbet

pear soup with homemade sorbet

Yesterday, I wrote about Yamuna Devi's classic book, Yamuna's Table. As many of my readers will know, Ms. Devi is also the author of Lord Krishna's Cuisine: The Art of Indian Vegetarian Cooking. This inspiring book has been a staple since I became a vegetarian and quickly changed the way I approached vegetarian food and healthy eating. As I have said in the past, that book is like a bible to me and offers traditional Indian creations and, just like Yamuna's Table, the recipes are mostly straightforward and easily made by cooks in both the Western and Eastern world. 

As I mentioned in my last post, Yamuna's Table is a unique collection of over 200 traditional and fusion-style recipes that reflect the growing availability of ingredients for cooks to incorporate into their dishes, all guided by Ayurvedic principles of combining foods and flavors to promote good health and well-being. A characteristic feature of these recipes is the fascinating and unique blend of East-and-West flavors and pairings suggested that are for the most part refreshingly easy to prepare. 

Helpful and informative introductions are included with each section and recipe, and a valuable appendix includes menu suggestions. All of the essentials, such as appetizers, salads, soups, grains, legumes, savory pastries and crepes, vegetable dishes and a multitude of desserts and other little gems you will find within the covers. No pictures but these brilliant ideas will inspire you to transform these elegant dishes into something even better than a gorgeous photo - after all, paper doesn't taste very good. You will admire the presentation on your plate and then you get to linger over your meal. Certainly preparing and serving healthy and nourishing meals does not mean you must sacrifice taste. Even those with the most refined palates won't believe how such simple creations can transform your dinner table into something special indeed.

A prime example is this pear soup that I served for dinner. When I first looked at the recipe, I didn't really know what to expect. However I was intrigued by such an interesting combination of fruit, buttermilk and Indian spices served with a dollop of homemade raspberry sorbet. Curious, I decided to give it a try. Another reason I chose this recipe is because it is supposed to be served cold. With blazing temperatures here in southwestern Ontario — especially the day I served it — I just couldn't resist giving it a try.

What a pleasant surprise! I have never tasted anything like it. So light, with a subdued sweetness and tang from the sorbet and a gentle spiciness that does not overpower the pear or buttermilk. I served this soup to my best friend Basil and my husband. They both loved it on such a hot day and Basil remarked that is was absolutely refreshing and good enough to serve in an expensive cafe or little bistro. What an honor to receive such compliments and rave reviews for my food.


pear soup with Indian spices and sorbet

This is my contribution to this month's No Croutons Required, hosted by me this time around. The theme for July is vegetarian soups or salads that are especially suited to the hot summer months. You have until the 20th of this month to submit your recipe to the challenge. Looking forward to your inspired entries.

I highly recommend buttermilk for this recipe but if preferred, use plain whole fat yogurt whisked together with a bit of water. Of course, you can also use store-bought sorbet to finish the soup, though again, I recommend using the homemade version because it is easy to prepare and you can add your own flavors.

A light, gently sweet and spiced chilled pear and buttermilk soup served with raspberry sorbet

Ingredients:
  • 4 large pears, peeled, cored and chopped
  • juice from 1 clementine orange
  • 1 teaspoon clementine orange zest
  • 2 small fresh green chilies, seeded and chopped
  • 1-inch piece fresh ginger, chopped
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon ground cardamom
  • 2 tablespoons raw honey
  • 2 cups buttermilk
  • pinch of sea salt
  • raspberry sorbet to finish
  • fresh mint sprigs for garnish
Instructions:
  • Combine the pears, clementine juice, zest, green chilies, ginger, nutmeg, cardamom, honey, buttermilk and salt in a food processor and process until smooth. If you want a thinner soup, you can add more buttermilk as desired. Chill for a few hours or overnight.
  • Ladle the chilled soup in small bowls and add a small scoop of raspberry sorbet. Garnish with mint sprigs and serve.
Makes 6 servings

more recipes @ https://foodandspice.blogspot.com

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