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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!

vegetarian enchiladas verdes

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vegetarian enchiladas verdes
I’ve figured out the secret to creating the best enchiladas at home…
Making your own enchilada sauce.
For years I couldn’t figure out why I didn’t love enchiladas; everything that should be there was. Carbs, check. Yummy filling, check. Spice, check. Cheese, check. I’m completely ga-ga over tacos, but thought enchiladas were completely overrated.
Then, I made my own enchilada sauce a few years ago and everything changed. Ready in just 10 minutes, I put that sauce on just about everything: fajita enchiladas, quinoa enchiladas, quinoa enchiladas
Since we all love that sauce so much, I figured it was time to make a verdes version.
Vegetarian Enchiladas Verdes! If you like green chili sauce enchiladas, then you've gotta try these! Homemade roasted tomatillo and chili sauce with mushroom, spinach and bean filling. Topped with spicy pepperjack cheese! 

Ingredients
  • 15 medium-size tomatillos, husks removed and washed
  • 3 jalapeno peppers, halved (seeds removed, if desired- see notes) 
  • 1 poblano pepper, halved (seeds removed, if desired- see notes)
  • 2 tablespoons olive oil, divided 
  • 3 cloves garlic
  • 1/2 cup fresh packed cilantro leaves 
  • 1 cup vegetable broth 
  • 2 tablespoons slivered almonds 
  • 1/2 teaspoon salt 
  • 8, ~8 inch tortillas, corn or flour (I prefer Trader Joe's corn/wheat flour combo, but both will work. I think flour tends to get too soggy in enchiladas.) 
  • 10 ounces sliced mushrooms
  • 1 (15 ounce) can white beans, drained and rinsed 
  • 1/2 teaspoon ground cumin
  • 6 ounce baby spinach
  • 1 cup shredded pepper jack cheese, divided 
Instructions
  1. Preheat the oven to 425 degrees. Place the tomatillos, jalapenos, poblano pepper on a baking sheet and drizzle with 1 tablespoon of the oil and a pinch of salt. Roast for 30 minutes, stirring halfway to prevent burning. 
  2. Remove baking sheet and place everything in a blender or food processor (along with juices!). Pulse a few times to just combine, then add in the garlic, cilantro, vegetable broth and salt. Puree or blend until smooth. Set aside. 
  3. Heat a large skillet over medium heat. Add the remaining tablespoon of oil and add the mushrooms along with another pinch of salt. Cook, until mushrooms are browned, about 5-10 minutes. Add in the cumin and white beans and stir to heat through. Add in the spinach, 1/2 cup of the sauce and cook until spinach is just wilted. Remove from heat and stir in 1/2 cup of the shredded cheese.
  4. Reduce oven temperature to 400 degrees. Pour a light layer of sauce on the bottom of a casserole dish. Place filling on tortillas, roll up and arrange in pan, seam side down. Repeat with remaining tortillas and filling. Cover with remaining sauce and remaining cheese. Bake for 15 minutes until golden brown on top and cheese is bubbly! 
  5. Remove, let cool for just a few minutes, then serve. 
Notes
I left two jalapeños whole and one halved, which proved the perfect amount of spicy heat! But, as we've established many times on this blog- I like this spicy. If you don't, then I recommend removing the seeds from all of the jalapeños.

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