Wash apples thoroughly under running water.

If you want you may peel them. If you wish to keep the skin on for juicing, make sure the apples are at room temperature. Then spray vinegar and set aside for 5 mins. Rub them with sea salt and rinse well under running water.

Cut the apples and remove the core and seeds.

Add them to a blender jar along with ice cubes, lemon juice, water or juice and ginger. If you want you may add sweetener. Ice cubes help to keep the temperature of your apple juice low. High temperature reduces/ destroys some of the nutrients.

You don't need to strain this juice. Transfer to a serving glass and serve immediately.

Add the apples and ginger to the juicer chute. Fill your juice into the pitcher and squeeze in the lemon juice.

Deseed and chop apples. Add them to a large bowl along with cinnamon and water. Bring the mixture to a gentle boil, Cover and simmer until the apples are soft and mushy.

Place a colander/strainer over a bowl and line with a muslin cloth. Cool down and pour the apples along with the liquid to the lined strainer.

Bring the edges of the cloth together, wring and press down to collect much of the juices. Make a knot. Hang it to a 'S' hook and place the juice bowl to collect the dripping juices.

Transfer the juice to serving glasses or a pitcher. If you want you may stir in some honey to taste. Use the pulp just like your apple sauce. It also goes well in your dairy free shakes, smoothies, soups and porridge.