This short course explores the Culinary Medicine approach to the prevention and management of hypertension and stroke, integrating evidence-based nutrition science with practical cooking and counseling strategies. Participants will learn how food functions as medicine, with a focus on plant-forward, culturally appropriate dietary patterns that support blood pressure control, vascular health, and stroke risk reduction. The course emphasizes translating clinical guidelines into real-world meal planning, cooking techniques, and patient education, enabling healthcare professionals to deliver clear, actionable, and sustainable nutrition interventions in both clinical and community settings.