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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!

Chocolate Orange Tart


chocolate orange tart


Vegan, sugar, and gluten free chocolate orange tart with a silky pour in filling and crisp date & sunflower seed base. Topped with in-season orange and coconut cream for a seriously decadent, super healthy dessert.

A chocolate orange tart that’s both sugar free and gluten free! I know, I know, I’m really going crazy with chocolate and orange, but it’s just so good! I got some half blood oranges at the grocery store hoping they’d be a pretty marbled red but they’re just orange, hah. They taste great though. Although the tart is arguably healthy(ish) you’d never know it – but it means that I had some for a perfectly acceptable breakfast this morning. Maybe not the best breakfast but not the worst, either!


The base is made with oats, seeds, and dates, and the filling is simple dark chocolate and coconut cream. The whole point is to let the oranges really shine, so use the nicest seasonal fruit you can find. I can see myself making this in the summer with raspberries or cherries. The tart is pretty basic, so any seasonal fruits that go well with chocolate are a good choice, but oranges are best at this time of year. This is another impressive looking dessert that’s a snap to put together and I know some of you might be skeptical of a sugar and gluten free sweet, but it is without doubt a dessert. Just look at that silky chocolate! It’s a press-in base and you just mix it up in the food processor, bake, and then pour the filling in. The hardest part is waiting for the chocolate filling to set but it doesn’t take too long. I have a sneaking suspicion that you might be able to use the freezer but I didn’t it to get icy, so I stuck with the refrigerator.

I had some issues with the coconut cream getting as fluffy as I wanted it to be for the topping, so a note for Germans, Alnatura coconut milk is preferable to Dennree for coconut whipped cream. I can’t remember what I always used in Canada, some organic type from Superstore. It still tastes good even if it’s not perfectly smooth, so don’t worry about it too much.

And the beautiful apron in the background of that pouring shot was a Christmas gift from Heidi of The Simple Green. She made it herself, and it’s beautiful.





Let’s connect! If you liked this recipe, make sure to leave a comment below, I love hearing from you! Tag me on instagram @occasionallyeggs and #occasionallyeggs so I can see what you’re making, and stay in touch via facebook, pinterest, and bloglovin.

Chocolate Orange Tart

Vegan, sugar, and gluten free chocolate orange tart with a silky pour in filling and crisp date & sunflower seed base. Topped with in-season orange and coconut cream for a seriously decadent, super healthy dessert.
Course Dessert
Cuisine Vegan
Keyword chocolate tart, sugar free
Prep Time 10 minutes
Cook Time 20 minutes
Setting Time 1 hour
Total Time 30 minutes
Servings 1 tart

Ingredients
  • Oat, Seed, & Date Base
  • 110 grams / 1 cup rolled oats
  • 70 grams / 1/2 cup sunflower seeds
  • 70 grams / 1/4 cup soft dates packed*
  • 30 grams / 2 tablespoons coconut oil
  • Juice of half an orange about 2 tablespoons
  • 1/4 teaspoon sea salt
  • 1/4 teaspoon vanilla powder

Chocolate Orange Ganache Filling
  • 400 ml / 1 can full-fat coconut milk cream only
  • 100 grams / 1 bar dark chocolate finely chopped
  • Zest of two oranges
  • 1/4 teaspoon vanilla powder
  • Tiny pinch salt
Topping
  • 400 ml / 1 can full-fat coconut milk cream only
  • 1 tablespoon honey or maple syrup
  • 2 oranges peeled and sliced into rounds
  • Shaved dark chocolate

Instructions
  1. Oat, Seed, & Date Base
  2. Preheat the oven to 180C / 350F and grease a 20cm / 8 inch springform pan with coconut oil.
  3. Place the oats and sunflower seeds into the bowl of a food processor fitted with the blade attachment. Blend on high for a minute or two, or until a coarse flour forms. Add the dates, coconut oil, orange juice, salt, and vanilla, and blend again until the dates are incorporated and the mixture holds together when pressed.
  4. Place the oat mixture into the prepared pan and use your hands to press it into the base and about halfway up the sides, about 1cm thickness. Use a fork to poke a few holes in the base, then bake for 18-20 minutes, or until golden. Place onto a rack to cool for 10 minutes before removing the sides of the pan, then cool fully.
Chocolate Orange Ganache Filling
  1. Bring the coconut milk to a simmer over low-medium heat in a small saucepan. Place the chocolate into a heat-proof dish, pour the hot coconut milk over it, and let it sit for one minute before adding the orange zest, vanilla, and salt. Whisk to fully incorporate, then pour the ganache into the cooled tart base. Place into the refrigerator and let it set for at least an hour, or up to overnight, until the centre is set.
Topping
  1. To make coconut whipped cream, place the can of coconut milk into the refrigerator overnight. Once it's chilled, scoop the cream from the top of the can and place it onto a medium bowl along with the honey. Mix on high with a hand mixer until smooth and fluffy, a couple minutes. Spread onto the chilled tart, making swoops with the back of a spoon. Top with the orange slices and dark chocolate, and serve. The tart will keep well in the refrigerator for up to three days.


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