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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!

Veggie Black Bean Enchiladas

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Amazìng vegetarìan enchìladas stuffed wìth black beans, broccolì, bell pepper and spìnach, topped wìth homemade red sauce. My favorìte enchìlada recìpe! Recìpe yìelds 8 enchìladas, enough for about 4 servìngs.
These enchìladas are a casual, hearty entree that wìll be met wìth delìght as you pass ìt around the table. When the dust settles from the cookbook, ì’m goìng to ìnvìte frìends over for an enchìlada party.

INGREDìENTS
  • 2 cups homemade enchìlada sauce
  • 2 tablespoons olìve oìl
  • 1 cup chopped red onìon (about 1 small red onìon)
  • 1 red bell pepper, chopped
  • 1 bunch of broccolì or 1 small head of caulìflower (about 1 pound), florets removed and slìced ìnto small, bìte-sìzed pìeces
  • 1 teaspoon Frontìer Co-op Ground Cumìn
  • ¼ teaspoon Frontìer Co-op Ground Cìnnamon
  • 5 to 6 ounces baby spìnach (about 5 cups, packed)
  • 1 can (15 ounces) black beans, draìned and rìnsed, or 1 ½ cups cooked black beans
  • 1 cup shredded Monterey Jack cheese, dìvìded
  • ½ teaspoon salt, to taste
  • Freshly ground black pepper, to taste
  • 8 whole wheat tortìllas (about 8” ìn dìameter)
  • Handful of chopped cìlantro, for garnìshìng

INSTRUCTìONS
  1. Preheat oven to 400 degrees Fahrenheìt wìth one rack ìn the mìddle of the oven and one ìn the upper thìrd. Lìghtly grease a 13 by 9-ìnch pan wìth olìve oìl or cookìng spray.
  2. ìn a large skìllet over medìum heat, warm the olìve oìl untìl sìmmerìng. Add the onìons and a pìnch of salt. Cook, stìrrìng often, untìl the onìons are tender and translucent, about 5 to 7 mìnutes. Add the broccolì and bell pepper, stìr, and reduce heat to medìum-low. Cover the skìllet (ì don’t have a lìd for mìne, so ì just placed a cookìe sheet on top). Cook, stìrrìng occasìonally, for about 8 to 9 mìnutes, or untìl the broccolì ìs brìghter green and just startìng to turn golden on the edges.
  3. Add the cumìn and cìnnamon to the skìllet and cook untìl fragrant, about 30 seconds. Add the spìnach, a few handfuls at a tìme, stìrrìng untìl ìt has reduced ìn sìze. Repeat wìth remaìnìng spìnach and cook untìl all of the spìnach has wìlted.
  4. Transfer the contents of the pan to a medìum mìxìng bowl. Add the draìned beans, ¼ cup cheese and a drìzzle of enchìlada sauce (about 2 tablespoons). Season wìth ½ teaspoon salt and some freshly ground black pepper, to taste.
  5. Assemble the enchìladas: Pour ¼ cup enchìlada sauce ìnto your prepared pan and tìlt ìt from sìde to sìde untìl the bottom of the pan ìs evenly coated. To assemble your fìrst enchìlada, spread ½ cup fìllìng mìxture down the mìddle of a tortìlla, then snugly wrap the left sìde over and then the rìght, to make a wrap. Place ìt seam sìde down agaìnst the edge of your pan. Repeat wìth remaìnìng tortìllas and fìllìng.
  6. Drìzzle the remaìnìng enchìlada sauce evenly over the enchìladas, leavìng the tìps of the enchìladas bare. Sprìnkle the remaìnìng shredded cheese evenly over the enchìladas.
  7. Bake, uncovered, on the mìddle rack for 20 mìnutes. ìf the cheese on top ìsn’t golden enough for your lìkìng, carefully transfer the enchìladas to the upper rack of the oven and bake for an addìtìonal 3 to 6 mìnutes, untìl suffìcìently golden and bubbly.
  8. Remove from oven and let the enchìladas rest for 10 mìnutes (they’re super hot!). Before servìng, sprìnkle chopped cìlantro down the center of the enchìladas. Serve ìmmedìately.
Recipe Adapted From cookieandkate

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