VEGAN ROASTED GARLIC CAULIFLOWER SOUP - Cooking and Recipes

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!

VEGAN ROASTED GARLIC CAULIFLOWER SOUP

VEGAN ROASTED GARLIC CAULIFLOWER SOUP 
This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until smooth + creamy. 
This vegan roasted garlic cauliflower soup is creamy, silky smooth, and oh-so-soothing. It requires just 15 minutes or so of active kitchen prep, and comes together rather effortlessly. Cauliflower and garlic are dry roasted until golden-brown, simmered in broth until tender, and blended until super smooth and creamy. 

Ingredients
  • 2 large heads cauliflower, cored and cut into small florets
  • 1 to 2 heads of garlic cloves, separated, smashed, and peeled (depending on how garlicky you prefer your soup)
  • 2 tablespoons extra-virgin olive oil, plus more for finishing
  • 1 medium white onion, diced
  • Small handful fresh thyme sprigs (tied with kitchen twine if the twigs are fine)
  • 4 cups low-sodium vegetable broth or filtered water
  • 2 cups unsweetened plain almond milk*
  • 2 tablespoons nutritional yeast flakes
  • 1 tablespoon apple cider vinegar
  • 1 1/2 to 2 1/2 teaspoons sea salt or to taste
  • Freshly ground black pepper, to taste
Instructions
  1. Preheat the oven to 425F. Line a large baking tray with parchment paper.
  2. Spread the cauliflower florets and garlic cloves out over the lined baking tray.
  3. Dry roast the cauliflower and garlic for 30 to 40 minutes, or until the cauliflower is flecked with a rich golden-brown hue.
  4. Meanwhile, about 10 minutes before the cauliflower is ready, heat the olive oil in a large stockpot or dutch oven over medium-low heat. Add the onion and thyme sprigs and sauté for 5 to 7 minutes, or until the onion is soft and translucent, stirring occasionally.
  5. Once the cauliflower and garlic have finished roasting, add them to the stock pot along with the vegetable broth. Increase the heat to medium-high and bring the mixture to a boil. Then, reduce the heat, cover, and simmer for 15 minutes.
  6. Turn off the heat, and carefully remove the thyme sprigs. Use an immersion blender to purée the soup. It will take about 5 minutes or more to get the soup completely smooth, so just keep blending until the texture reaches the desired consistency.
  7. Stir in the almond milk, nutritional yeast, apple cider vinegar, sea salt, and black pepper. Use the immersion blender to briefly blend again. Then, taste and adjust seasoning, adding more sea salt and black pepper if desired.
  8. Ladle the soup into bowls and serve warm with a drizzle of olive oil, if desired.
Recipe Notes
*Ensure that your almond milk is plain, unsweetened, and free from "natural flavors". Some brands of almond milk (e.g., Califia) add "natural flavors" to their plain/unsweetened almond milk that, to me, impart an undesirable sweetness in savory dishes that's difficult to overcome even with added salt and seasonings.

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