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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!

CHEWY VEGAN TAHINI CHOCOLATE CHIP COOKIES

, Edit
I say chocolate chip, but really we’re talking dark chocolate chunks. A bar of good quality dark chocolate, chopped up and mixed into the cookie dough for pools of rich, melty chocolate.


The tahini-laced cookies have a delicious nutty and caramel-y flavor which pairs perfectly with slightly bitter dark chocolate. Topped with flakes of sea salt, each bite of cookie is like a morsel from heaven.

I wanted a chewy cookie with deep caramel notes, so the first thing I did was to use a mix of granulated sugar and brown sugar. Brown sugar creates a chewier cookie, and thanks to the molasses added back into the processed sugar, it has a much richer flavor. Brown sugar also spreads less than white sugar in a cookie, which is something that vegan cookies can struggle with as there is no egg protein to set and hold them in.


A little flaked salt finishes these cookies to perfection. I think we all know by now how perfect salted chocolate is, and salted chocolate and tahini is an even better combination. Plus, it’s so pretty and makes for a lovely presentation!

CHEWY VEGAN TAHINI CHOCOLATE CHIP COOKIES RECIPE
These chewy vegan tahini chocolate chip cookies are laced with chunks of dark chocolate that melt into dreamy puddles in the oven. Sesame paste adds a nice nuttiness, and deepens the bittersweet flavors of the dark chocolate. They're bound to become your new favorite cookie!


INGREDIENTS
  • ½ cup (113g) refined coconut oil at room temperature, creamy and soft and scoopable texture
  • ½ cup (122g) tahini (see note)
  • ½ cup (100g) granulated sugar
  • ⅓ cup (60g) packed brown sugar
  • ¼ cup (55g) plant milk
  • 1 tsp (4g) vanilla extract
  • 1¼ cup (165g) all purpose flour
  • 2 tbsp (18g) cornstarch
  • 1 tsp (5g) salt
  • ½ tsp (2g) baking powder
  • ½ tsp (2g) baking soda
  • 1¾ cups (200g) chopped dark chocolate, 60-70% dark
  • flaked sea salt, such as Maldon
DIRECTIONS
  1. Using an electric mixer, beat the coconut oil, tahini, granulated sugar, and brown sugar on medium for about 3 minutes until a smooth and creamy mixture is formed. Add the plant milk and the vanilla extract and mix another minute to combine. This can also be done with a wooden spoon, but will take more effort to cream.
  2. In a separate mixing bowl whisk together the flour, cornstarch, salt, baking powder, and baking soda to combine. Add the dry ingredients to the creamed oil and sugar mixture and mix on low speed until just incorporated. Fold in the chopped chocolate.
  3. Put the cookie dough in the fridge for at least 30 minutes while you preheat the oven, or leave in the fridge to bake the next day. Transfer to the freezer for longer storage of the cookie dough (pre-scoop the dough into balls and bake straight from frozen, and may need to add a couple of minutes onto the baking time).
  4. Preheat the oven to 350 ºF with one rack in the center of the oven. Line two baking trays with parchment paper or a silicon mat.
  5. Scoop the cookie dough into 2 tbsp (1oz) portions, a cookie scoop makes quick work of this. Place the cookie dough balls on the baking trays 3" apart.
  6. Bake the cookies, one sheet at a time, for 12-13 minutes, or until the edges are just barely golden and the center is a shade lighter.
  7. Remove from oven and immediately sprinkle some flaked salt on top of the cookies. Let cool on the baking tray. Bake the remaining cookies the same way.

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