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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!

CAULIFLOWER SWEET POTATO TURMERIC SOUP

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This Cauliflower Sweet Potato Turmeric Soup is so flavourful and comforting, I just love it. It’s started off with onion, garlic and carrot and then simmered with cauliflower, sweet potato, coconut milk and turmeric for an extra flavourful, hearty and creamy soup that’s perfect on a cold day and loaded with nourishment. Try it topped off with roasted chickpeas, curried roasted cauliflower and fresh cilantro.


I topped this soup off with crispy roasted chickpeas for some added crunch and texture. It’s totally optional but it’s really good if you have the ingredients and the time. If not, you can throw in some regular chickpeas or enjoy the soup on it’s own.

This soup contains a ton of antioxidants, and immunity-boosting and anti-inflammatory properties thanks to the turmeric, garlic, ginger, onion and sweet potato. In one large serving, you’ll also be benefiting from:

  • more than your daily RDA of vitamin A
  • 75% of your daily vitamin C
  • plenty of potassium
  • some calcium and iron
  • 6 grams of dietary fibre
  • energizing complex carbohydrates

Not only that, it’s easy to make in under 30 minutes, tastes even better the next day and is filling and satisfying with or without the extra toppings.

CAULIFLOWER SWEET POTATO TURMERIC SOUP
Cauliflower Sweet Potato Turmeric Soup with Roasted Chickpeas
This nutritious soup is easy to make in under 30 minutes and is loaded with delicious, curry flavour. Try it topped with roasted chickpeas for a little extra something. Oil-free, vegan and gluten-free.



INGREDIENTS

  • 1 medium white onion (300 g), diced
  • 4 cloves garlic, minced
  • 1 tbsp peeled fresh ginger, grated or minced
  • 1 tbsp turmeric
  • 1 large or 2 small carrots (160 g), peeled and diced
  • 4 cups (400 g) cauliflower, chopped into small florets
  • 2 cups (350 g) peeled and diced sweet potato
  • 3 cups vegetable broth
  • 1 cup canned coconut milk (see notes)
  • good pinch of black pepper, or to taste
  • sea salt, to taste
  • squeeze of fresh lemon or lime juice

INSTRUCTIONS

  1. In a soup pot over medium heat, saute the onion, garlic, ginger, carrot, cauliflower and sweet potato in 1/4 cup of the vegetable broth until fragrant and starting to soften, about 10 minutes. Add a splash more broth if it’s starting to stick.
  2. Add the turmeric, stir and cook for another minute.
  3. Add the rest of the vegetable broth and simmer lightly until the cauliflower and sweet potato are tender, about 20 minutes.
  4. Stir in the coconut milk and if needed, more vegetable broth to reach desired consistency.
  5. Blend about 1/2 to 3/4 of the soup so it’s somewhat creamy but still has some cauliflower and sweet potato chunks. You can do this by scooping it into a blender or by using an immersion blender right in the pot. If you prefer a completely creamy soup, feel free to blend it all until smooth.
  6. Season with salt and pepper and a squeeze of fresh lemon or lime juice, if desired.
  7. Serve on it’s own or topped with roasted chickpeas and fresh cilantro.

NOTES

  • To make roasted chickpeas, add 1 can of drained and rinsed chickpeas, or about 2 cups of cooked chickpeas to a pan and drizzle with a tiny bit of olive oil. Sprinkle with whatever spices you want, you can just use salt and pepper, or add a bit of turmeric and cumin as well. Roast them at 400 degrees until crispy, which take about 30 to 40 minutes.
  • You can use full-fat or light canned coconut milk. Use full-fat for a richer and creamier soup with a bit more coconut flavour. Use light coconut milk for less coconut flavour and a lower fat recipe.
  • Nutrition facts are for a 400 gram serving, or 1/6the of the recipe, made with light coconut milk.

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