\u201cIt\u2019s important to set a good, clean tone for the New Year with fresh, wholesome foods,\u201d says Kate Jacoby, co-owner, chef and sommelier at Vedge, a vegan restaurant in Philadelphia and a\u00a0Wine Enthusiast 100 Best Wine Restaurant\u00a0of 2016.\r\n\r\n\u201cBut don\u2019t go too far,\u201d Jacoby says. \u201cIf you do a 180\u00b0 off of the decadent holidays, you\u2019ll hate every second of it.\u00a0That\u2019s why it\u2019s important to balance your good food choices with some delicious wine pairings.\u201d\r\n\r\nTo kick off 2017 on a health(ier) note, Wine Enthusiast asked the restauranteur for her most flavorful wine and food matches. We then ran the dishes by Dr. Amy Burkhart, a Napa-based physician and registered dietitian, to get the details on the nutritional benefits.\r\n\r\n\r\nDish \r\nFancy radishes with smoked tamari, yuzu, avocado, pickled tofu and shishito peppers\r\nWine\r\nMarenas 2015 Vi\u00f1edo y Bodega Montepilas, a Spanish white wine\r\n\r\nJacoby: \u201cThis dish focuses on different [varieties] of radishes and all the diverse colors and textures we can achieve by roasting, grilling and pickling them. Marenas\u2019 2015 Vi\u00f1edo y Bodega Montepilas from Andaluc\u00eda is slightly oxidized and has a little tannic structure from extended skin contact, so it plays nicely against the earthiness of the radishes.\u201d\r\nBurkhart: \u201cBoth radishes and yuzu are full of vitamin C, which benefits the immune system. Coupled with the phytochemicals found in the avocado and shishito peppers, this dish is a win-win for your immune health.\u201d\r\nDish\r\n\u00a0Stuffed avocado with romesco, pickled cauliflower and black salt\r\nWine\r\n\u00a0Vi\u00f1\u00e1tigo 2015 List\u00e1n Blanco, a white wine from the Canary Islands\r\nJacoby: \u201cThis dish is all about creamy avocado as the perfect canvas for fun flavors and textures.\u00a0Stick with something light and lean to cut the avocado\u2019s richness, like Vi\u00f1\u00e1tigo\u2019s 2015 List\u00e1n Blanco from Tenerife. It works beautifully with the richness of the avocado and the almonds in the romesco, and it\u2019s got a great mineral backbone that goes perfectly with a dusting of volcanic black salt.\u201d\r\nBurkhart: \u201cAvocados contain a compound that prevents the absorption of cholesterol and aids in maintaining a healthy cardiovascular system. Cauliflower is a member of the cruciferous vegetable family shown to have cancer-fighting properties.\u201d\r\nDish\r\nSquash moqueca with chilies and pickled rice\r\nWine\r\nDomaine des Terres Dor\u00e9es FRV 100, a sparkling Gamay from Beaujolais\r\nJacoby: \u201cGood moqueca is a fantastic comfort food in Brazil, and it begs for a fun, gluggable wine to go along for the ride.\u00a0My favorite squashes include kabocha and acorn, which both walk a tight line between sweet, earthy and almost waxy cheesiness when roasted.\u00a0With sweeter squashes, I would opt for the Domaine des Terres Dor\u00e9es FRV 100 by Jean Paul Brun.\u00a0Its lively bubbles are just the right touch to make the dish really memorable.\u201d\r\n\r\nBurkhart: \u201cSquash is a fantastic source of magnesium, which is often deficient in the American diet. Magnesium may benefit those who suffer from conditions including migraine headaches and anxiety.\u201d\r\nDish\r\nWood-roasted carrot with pumpernickel, sauerkraut, carrot mustard and carrot kimchi\r\nWine\r\nCascina \u2019Tavijn 2015 Grignolino d\u2019Asti, a red wine from Piedmont\r\nJacoby: \u201cWe\u2019re known for cooking our veggies \u2018head to tail,\u2019 and this dish is a great example.\u00a0Roasted, wood-grilled and seared on a flat-top, we get some deep, smoky flavor and rich texture into the carrots before fusing a classic Reuben sandwich with some cool Korean flavors. While the dish begs for a little spice, I hesitate to go too heavy.\u00a0A younger Piedmont red would be amazing with this dish, like Cascina \u2019Tavijn\u2019s 2015 Grignolino d\u2019Asti.\u00a0It\u2019s cool and serious with good tannic structure.\u201d\r\nBurkhart: \u201cCarrots are high in vitamin A, a nutrient beneficial to maintaining eye health. The fermentation of foods such as sauerkraut and kimchi starts the digestive process for you, making nutrients in the food more available to your body. Fermentation may also help maintain a healthy balance of bacteria in your intestine, which is vital to your overall well being.\u201d\r\nDish\r\nCountry-fried kohlrabi with horseradish kohlrabi whip and cauliflower slaw\r\nWine\r\nZum Martin Sepp 2014 Zweigelt\r\nJacoby: \u201cWhile \u2018country fried\u2019 might not make you think light and healthy, this delicate take on a schnitzel-style dish is surprisingly refined. I would stick with a thirst-quenching, juicy red like the Zum Martin Sepp\u2019s 2014 Zweigelt out of Austria\u2019s fertile Weinviertel.\u201d\r\nBurkhart: \u201cIn addition to the anti-cancer benefits of being a cruciferous vegetable, kohlrabi also contains B vitamins, which are vital to sustaining steady energy levels throughout the day.\u201d\r\n\r\nDr. Burkhart\u2019s Wine Picks\r\nAbraxas from Robert Sinskey Vineyards: "It\u2019s a unique white wine from an entirely biodynamic and organic vineyard, and leaves little to no carbon footprint."\r\nZD Cabernet from Napa: "Delicious, organic and full of resveratrol, an antioxidant that lowers the risk of cancer and heart disease."\r\nKale Wines Ros\u00e9 from Sonoma County: \u00a0"A little-known wine that is dry, light and a perfect companion to a dish full of healthy vegetables."