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!



With slurpable noodles and stir-fried veggies in a flavor-packed sauce, this vegan lo mein will be your new favorite weeknight dinner.
The tofu is the first thing to go into the skillet.. Take it out of the skillet and plate it when it’s done.

Check the ingredients on your noodles! 
Clean your mushrooms by wiping them with a damp cloth. Don’t rinse them or they’ll get water-logged and won’t brown.
And on the topic of mushrooms, resist the temptation to stir them while cooking. Just let them sizzle in the skillet for about 5 minutes on each side. This is how you’ll get them nice and browned.
Feel free to switch up the veggies with your favorites. Baby bok choy, napa cabbage, broccoli, bell pepper, snow peas…they’d all be awesome in here.
Adjust the sauce to your taste. Like it a little saltier? Add some more soy sauce. Sweeter? More brown sugar. And there’s always room for more garlic and ginger.

Vegan Vegetable Lo Mein with Tofu Recipe
Say goodbye to takeout! With slurpable noodles and stir-fried veggies in a flavor-packed sauce, this vegan lo mein will be your new favorite weeknight dinner. 
  • 8 ounces dried vegan lo mein noodles (can sub spaghetti)
For the Sauce
  • 3 tablespoons soy sauce
  • 2 tablespoons organic brown sugar
  • 2 tablespoons hoisin sauce
  • 1 teaspoon toasted sesame oil
For the Lo Mein
  • 3 tablespoons vegetable oil, divided
  • 1 (14 ounce) package extra firm tofu, drained, pressed, and cut into 1-inch pieces
  • 8 ounces white button mushrooms, cleaned and sliced
  • 3 garlic cloves, minced
  • 1 1/2 teaspoons freshly grated ginger
  • 4 scallions, white and green parts separated, whites finely chopped, greens cut into 1-inch pieces
  • 1 1/2 cups julienne cut carrots
  • 1 1/2 cups fresh baby corn, cut into 1-inch pieces
  1. Bring a medium pot of water to a boil. Add the noodles and cook according to the package directions, just until al dente.
  2. Drain the noodles into a colander and rinse with cold water. Return them to the pot.
  3. Stir the sauce ingredients together in a small bowl.
  4. Coat the bottom of a large skillet with 1 tablespoon of oil. When the oil is hot, add the tofu. Cook for about 10 minutes, flipping once or twice, until the pieces are browned on multiple sides.
  5. Transfer the tofu to a plate.
  6. Add the remaining oil to the skillet. Add the mushrooms in an even layer. Cook for 5 minutes, flip and cook 5 minutes more, until browned on both sides.
  7. Transfer the mushrooms to a plate.
  8. Add the ginger and garlic to the skillet and sauté for about 1 minute, until very fragrant.
  9. Raise the heat to high and add the carrots and baby corn. Stir-fry just until the veggies are tender-crisp, about 3 minutes.
  10. Lower the heat to medium and add the sauce to the skillet. Let it bubble for a few seconds. Return the mushrooms and tofu to the skillet, and add the noodles and sauce. Cook, gently flipping, until the noodles are heated throughout and the sauce reduces a bit, about 2 minutes.
  11. Remove from heat and stir in the green parts of the scallions.
  12. Divide onto plates and serve with additional soy sauce.


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