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!


No-Bake Strawberry Shortcake Bars are incredibly creamy from the cashew base and taste just like strawberry shortcake! No baking necessary to make these gluten-free, Paleo, and vegan bars.
These strawberry shortcake bars, though, were not intended to be strawberry shortcake bars. I had been envisioning a cashew crusted bar, with a lusciously creamy vanilla bean-flavored filling, topped off with strawberry halves. The idea was sparked when I spotted this photo on Instagram (go drool over her whole account too, if you haven’t seen it yet).
The recipe built itself in my head, and I immediately scrawled it down in my recipe notebook. I envisioned them as strawberries + cream bars, or something like that. As soon as I took my first bite though, all I could taste was strawberry shortcake. Without any intention, I replicated the flavors of one of my favorite summertime treats. They were soooo darn dreamy, you guys.
First up: the crust! It’s made with cashews and a bit of almond flour, held together by some coconut oil and dates, which also help sweeten it up. A sprinkle of salt, and that’s all she wrote. Get it all pressed into your pan.

For the filling, you’ve got to have soaked cashews. This is the most annoying part of the recipe, because it means you need to think about making them at least four hours ahead of time to get your cashews soaking in cold water. This helps the cashews soften up, which helps them blend into the most lusciously creamy filling.
Strawberry Shortcake Bars (Gluten Free, Paleo + Vegan)
Servings 16 bars

For the crust
  • 3/4 cup raw cashews
  • 1/4 cup almond flour
  • 4 pitted Medjool dates
  • 2 tablespoons coconut oil
  • ¼ teaspoon kosher salt
For the cheesecake
  • 2 cups raw cashews soaked in cold filtered water for at least four hours or preferably overnight (see Notes)
  • ½ cup canned coconut milk shaken
  • ¼ cup coconut oil melted and cooled (use refined coconut oil if you want no coconut flavor)
  • ⅓ cup pure maple syrup
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon vanilla extract or 1 teaspoon vanilla bean powder
  • 2 cups strawberries halved
  1. Line an 8x8” pan with parchment paper and grease well with coconut oil. Set aside.
  2. Add the cashews, almond flour, pitted dates, coconut oil and salt to a food processor or high-powered blender and pulverize until it comes together into a sort of sticky dough, with small bits remaining. Don’t over process, or it’ll turn into nut butter! Press the date dough evenly along the bottom of the prepared pan.
  3. In the same food processor or high-powered blender (no need to wash between - I used my Vitamix, but most powerful blenders should do the job), combine all of the filling ingredients except the strawberries and blend for about 2 minutes, or until the mixture is silky smooth and creamy. Scrape down the sides as necessary. You may need to add a bit more coconut milk or lemon juice to get it to blend smoothly if your blender isn’t super high-powered.
  4. Once it’s smooth, taste the mixture and adjust the sweetness/tartness levels, if desired.
  5. Pour the filling into the prepared pan over the crust. Smooth out the top and tap the pan hard against the counter a few times to release any air bubbles. Press the strawberry halves into the bars.
  6. Place in the freezer to firm up for at least 3 hours before cutting. I recommend running your knife under hot water to warm it up before cutting the bars with the still-hot (dried) knife. Let them thaw at room temperature for 10-15 minutes before serving.
  7. Store leftovers tightly wrapped in the freezer.
Recipe Notes
You can also pour boiling/very hot water over the cashews and let them sit for about an hour if you want to speed up the process - it won't be quite as creamy as soaking for longer, but it will do the trick!
Good Luck !!!!


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