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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!

Gluten Free Vegan Buckwheat Bread

Gluten Free Vegan Buckwheat Bread

A healthy, and very easy recipe for a vegan buckwheat bread made gluten free using chia seeds, buckwheat flour and almond meal.
This vegan buckwheat bread recipe SO easy to make, freezes well and it goes with everything – poached eggs, mashed avocado, peanut butter, coconut butter, chia seed jam! Straight out of the oven, it’s light enough to eat without toasting, but it’s also the perfect bread to make in advance and store in the freezer.
I hope you enjoy this vegan buckwheat bread as much as I do!

Gluten Free Vegan Buckwheat Bread Recipe
A healthy, and very easy recipe for a vegan buckwheat bread made gluten free using chia seeds, buckwheat flour and almond meal.

Ingredients
  • 1 and 1/2 cups almond meal - 150 grams
  • 1 cup buckwheat flour - 140 grams
  • 3 tbsp chia seeds - 27 grams
  • 3 tbsp psyllium husk
  • 1 cup mixed seeds (I typically use a blend of buckwheat groats, sunflower seeds and pumpkin seeds)
  • 2 tsp bicarb soda
  • 1/2 tsp salt
  • 2 tbsp rice malt syrup (can substitute maple syrup, or honey) - 40 mL
  • 2 tbsp apple cider vinegar - 40 mL
  • 2 cups water - 500 mL
Instructions
  1. Combine the almond flour, buckwheat flour, psyllium, chia, mixed seeds, bicarb and salt in a large mixing bowl. Make sure there are no lumps in the mix.
  2. Take another smaller bowl and combine the water, rice malt syrup and cider vinegar. I find this is easiest to do if you first use a fork to whisk your rice malt syrup and apple cider vinegar into one cup of warm water (not boiling, just hot enough to melt the syrup), then add a second cup of cool water.
  3. Pour the water mix into the dry mix and combine thoroughly. Yes it will look like a wet, grey-ish mess (but don't worry as it turns a nice dark brown when you bake it).
  4. Cover with a tea towel and allow to sit in the bowl for at least 1 hour. During this time, turn your oven on to 180˚C and also line a loaf tin with baking paper. I used a fairly small loaf tin, about 20cm long (this is so you get a taller loaf).
  5. After an hour or so check on your "dough". It should have absorbed any excess water, though it will still be wetter than a standard bread dough. It will feel quite sticky to touch.
  6. Scoop the dough into your loaf tin and smooth the top out evenly, smoothing out any air bubbles.
  7. Place in the oven and cook for between 1 hour - 1 hour 15 minutes. At the 1 hour mark, check on the bread and make sure it is not burning. It should be a very dark brown on the outside, and very firm to touch in the centre, when it is done. 
  8. Remove from the oven and allow to cool completely; remove it from the baking tin as soon as it's cool enough to handle to avoid it "sweating" in the tin.
  9. Once cooled, slice and store in the fridge for up to a week or keep in the freezer for a longer life.Recipe Adapted : Gluten Free Vegan Buckwheat Bread @ nourisheveryday

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